CN108851003A - A kind of production method of Novel apple taste beef seasoning paste - Google Patents
A kind of production method of Novel apple taste beef seasoning paste Download PDFInfo
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- CN108851003A CN108851003A CN201810492508.6A CN201810492508A CN108851003A CN 108851003 A CN108851003 A CN 108851003A CN 201810492508 A CN201810492508 A CN 201810492508A CN 108851003 A CN108851003 A CN 108851003A
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
-
- 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
Abstract
The purpose of the present invention is to provide a kind of production methods of Novel apple taste beef seasoning paste, belong to food seasoning technical field.The Novel apple 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, it is also added to apple butter 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 apple 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 apple taste beef seasoning paste.
Description
Technical field
The present invention relates to a kind of production methods of Novel apple taste beef seasoning paste, belong to food technology field.
Background technique
In modern society, people are higher and higher to the pursuit of the sense of taste, and apple aroma beef seasoning paste is in many cooking process
In require to use, and the taste of common apple aroma 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 apple taste beef seasoning paste, the Novel apple taste oxen
Meat seasoning paste production method be added using common beef and freezing beef fat as primary raw material, in preparation process 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 apple butter, pass through the control in adding procedure to mixing time and temperature
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 apple taste beef tune
The cost of manufacture of taste cream.
Summary of the invention
The technical solution adopted by the present invention to solve the technical problems is：A kind of production of Novel apple taste beef seasoning paste
Method, step are：
（1）, take 34 kilograms of beef, it is spare using meat grinder to be twisted into beef meat stuffing for 34 kilograms of beef；
（2）, the core of apple and skin removed, it is spare to be then ground into apple butter with pulverizer；
（3）, 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, step are then added into reaction kettle（2）15 kilograms of the apple butter prepared, pure water
36.68 kilograms, 17 kilograms of yeastex, 0.84 kilogram of papain and 0.08 kilogram of emulsifier, by the temperature liter in reaction kettle
Up to 41-46 degrees Celsius, while the substance in uniform stirring reaction kettle, revolving speed are 40 rpms, 2 hours of continued hydrolysis；
（4）, 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, revolving speed is 40 turns every
Minute, 1.5 hours of sustained response；
（5）, then the cooling in reaction kettle naturally cooled into 65-70 degrees Celsius, while the substance in uniform stirring reaction kettle,
Revolving 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；
（6）, 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, revolving speed are 40 rpms, are stirred 10 minutes；
（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, 23 kilograms of monosodium glutamate, 3.8 kilograms of soyabean protein powder, 65 kilograms of pure water, grape
2.8 kilograms and 12.5 kilograms of Gluten of sugar naturally cool to room temperature after mixing evenly, that is, are prepared into the seasoning of Novel apple taste beef
Cream.
The purpose of the present invention is to provide a kind of production method of Novel apple taste beef seasoning paste, the Novel apple taste oxen
Meat seasoning paste production method be added using common beef and freezing beef fat as primary raw material, in preparation process 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 apple butter, pass through the control in adding procedure to mixing time and temperature
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 apple taste beef tune
The cost of manufacture of taste cream.
Specific embodiment
Specific embodiment one：A kind of production method of Novel apple taste beef seasoning paste, step are：
（1）, take 34 kilograms of beef, it is spare using meat grinder to be twisted into beef meat stuffing for 34 kilograms of beef；
（2）, the core of apple and skin removed, it is spare to be then ground into apple butter with pulverizer；
（3）, 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, step are then added into reaction kettle（2）15 kilograms of the apple butter prepared, pure water
36.68 kilograms, 17 kilograms of yeastex, 0.84 kilogram of papain and 0.08 kilogram of emulsifier, by the temperature liter in reaction kettle
Up to 41-46 degrees Celsius, while the substance in uniform stirring reaction kettle, revolving speed are 40 rpms, 2 hours of continued hydrolysis；
（4）, 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, revolving speed is 40 revolutions per minute
Clock, 1.5 hours of sustained response；
（5）, then the cooling in reaction kettle naturally cooled into 65-70 degrees Celsius, while the substance in uniform stirring reaction kettle,
Revolving 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；
（6）, 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, revolving speed are 40 rpms, are stirred 10 minutes；
（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, 23 kilograms of monosodium glutamate, 3.8 kilograms of soyabean protein powder, 65 kilograms of pure water, glucose
2.8 kilograms and 12.5 kilograms of Gluten naturally cool to room temperature after mixing evenly, that is, are prepared into Novel apple taste beef seasoning paste.
Specific embodiment two：A kind of production method of Novel apple taste beef seasoning paste, step are：
（1）, take 34 kilograms of beef, it is spare using meat grinder to be twisted into beef meat stuffing for 34 kilograms of beef；
（2）, the core of apple and skin removed, it is spare to be then ground into apple butter with pulverizer；
（3）, 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, step are then added into reaction kettle（2）15 kilograms of the apple butter prepared, pure water
36.68 kilograms, 17 kilograms of yeastex, 0.84 kilogram of papain and 0.08 kilogram of emulsifier, by the temperature liter in reaction kettle
Up to 41-46 degrees Celsius, while the substance in uniform stirring reaction kettle, revolving speed are 40 rpms, 2 hours of continued hydrolysis；
（4）, 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, revolving speed is 40 turns every
Minute, 1.5 hours of sustained response；
（5）, 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；
（6）, 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, revolving speed are 40 rpms, are stirred 10 minutes；
（7）, then the temperature in reaction kettle is down to 43 degrees Celsius, 40 kilograms of alanine, sodium bicarbonate are added into reaction kettle
1.6 kilograms, 8.5 kilograms of spice toppings, 23 kilograms of monosodium glutamate, 3.8 kilograms of soyabean protein powder, 65 kilograms of pure water, glucose
2.8 kilograms and 12.5 kilograms of Gluten naturally cool to room temperature after mixing evenly, that is, are prepared into Novel apple taste beef seasoning paste.
Specific embodiment three：A kind of production method of Novel apple taste beef seasoning paste, it is characterised in that its step is：
（1）, take 34 kilograms of beef, it is spare using meat grinder to be twisted into beef meat stuffing for 34 kilograms of beef；
（2）, the core of apple and skin removed, it is spare to be then ground into apple butter with pulverizer；
（3）, 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, step are then added into reaction kettle（2）15 kilograms of the apple butter prepared, pure water
36.68 kilograms, 17 kilograms of yeastex, 0.84 kilogram of papain and 0.08 kilogram of emulsifier, by the temperature liter in reaction kettle
Up to 41-46 degrees Celsius, while the substance in uniform stirring reaction kettle, revolving speed are 40 rpms, 2 hours of continued hydrolysis；
（4）, 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, revolving speed is 40 turns every
Minute, 1.5 hours of sustained response；
（5）, 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；
（6）, 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, revolving speed are 40 rpms, are stirred 10 minutes；
（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, 23 kilograms of monosodium glutamate, 3.8 kilograms of soyabean protein powder, 65 kilograms of pure water, glucose
2.8 kilograms and 12.5 kilograms of Gluten naturally cool to room temperature after mixing evenly, that is, are prepared into Novel apple taste beef seasoning paste.
The purpose of the present invention is to provide a kind of production method of Novel apple taste beef seasoning paste, the Novel apple taste oxen
Meat seasoning paste production method be added using common beef and freezing beef fat as primary raw material, in preparation process 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 apple butter, pass through the control in adding procedure to mixing time and temperature
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 apple 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 apple taste beef seasoning paste, it is characterised in that its step is：
（1）, take 34 kilograms of beef, it is spare using meat grinder to be twisted into beef meat stuffing for 34 kilograms of beef；
（2）, the core of apple and skin removed, it is spare to be then ground into apple butter with pulverizer；
（3）, 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, step are then added into reaction kettle（2）15 kilograms of the apple butter prepared, pure water
36.68 kilograms, 17 kilograms of yeastex, 0.84 kilogram of papain and 0.08 kilogram of emulsifier, by the temperature liter in reaction kettle
Up to 41-46 degrees Celsius, while the substance in uniform stirring reaction kettle, revolving speed are 40 rpms, 2 hours of continued hydrolysis；
（4）, 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, revolving speed is 40 turns every
Minute, 1.5 hours of sustained response；
（5）, then the cooling in reaction kettle naturally cooled into 65-70 degrees Celsius, while the substance in uniform stirring reaction kettle,
Revolving 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；
（6）, 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, revolving speed are 40 rpms, are stirred 10 minutes；
（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, 23 kilograms of monosodium glutamate, 3.8 kilograms of soyabean protein powder, 65 kilograms of pure water, grape
2.8 kilograms and 12.5 kilograms of Gluten of sugar naturally cool to room temperature after mixing evenly, that is, are prepared into the seasoning of Novel apple taste beef
Cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810492508.6A CN108851003A (en) | 2018-05-22 | 2018-05-22 | A kind of production method of Novel apple taste beef seasoning paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810492508.6A CN108851003A (en) | 2018-05-22 | 2018-05-22 | A kind of production method of Novel apple taste beef seasoning paste |
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| CN108851003A true CN108851003A (en) | 2018-11-23 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413386A (en) * | 2013-08-31 | 2015-03-18 | 陈刚 | Beef paste and preparation method thereof |
| CN104996976A (en) * | 2015-06-24 | 2015-10-28 | 阜阳市阜濛食品有限公司 | Preparation method of beef paste capable of invigorating spleen and nourishing heart |
| CN105942467A (en) * | 2016-05-27 | 2016-09-21 | 彭展忠 | Preparation method of pulp beef paste |
| CN107173701A (en) * | 2017-06-02 | 2017-09-19 | 苏州信文食品有限公司 | A kind of preparation method of beef seasoning paste |
| 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 |
| CN107183654A (en) * | 2017-06-02 | 2017-09-22 | 苏州信文食品有限公司 | A kind of preparation method of new duck seasoning paste |
-
2018
- 2018-05-22 CN CN201810492508.6A patent/CN108851003A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413386A (en) * | 2013-08-31 | 2015-03-18 | 陈刚 | Beef paste and preparation method thereof |
| CN104996976A (en) * | 2015-06-24 | 2015-10-28 | 阜阳市阜濛食品有限公司 | Preparation method of beef paste capable of invigorating spleen and nourishing heart |
| CN105942467A (en) * | 2016-05-27 | 2016-09-21 | 彭展忠 | Preparation method of pulp beef paste |
| CN107173701A (en) * | 2017-06-02 | 2017-09-19 | 苏州信文食品有限公司 | A kind of preparation method of beef seasoning paste |
| 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 |
| CN107183654A (en) * | 2017-06-02 | 2017-09-22 | 苏州信文食品有限公司 | A kind of preparation method of new duck seasoning paste |
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Application publication date: 20181123 |
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