CN110353174A - A kind of instant beef black bean sauce and preparation method thereof - Google Patents
A kind of instant beef black bean sauce and preparation method thereof Download PDFInfo
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- CN110353174A CN110353174A CN201910739823.9A CN201910739823A CN110353174A CN 110353174 A CN110353174 A CN 110353174A CN 201910739823 A CN201910739823 A CN 201910739823A CN 110353174 A CN110353174 A CN 110353174A
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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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Abstract
The invention discloses a kind of instant beef black bean sauce and preparation method thereof, beef black bean sauce includes the raw material of following parts by weight: 40~45 parts of rapeseed oil, 22~25 parts of beef, 13~15 parts of fermented soya bean, 12~15 parts of chilli, 8~9 parts of soy sauce, 9~11 parts of vegetables, 0.2~0.25 part of water caltrop starch, 6~10 parts of spice, 3~4 parts of white granulated sugar, 3~4 parts of monosodium glutamate, 1~2 part of chickens' extract.Beef black bean sauce bright in color produced by the present invention, aromatic flavour, good taste, taste is fresh and tender, natural nutrition is no added, can not only be used for condiment for cooking of going with rice or bread, and can also directly eat.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of instant beef black bean sauce and preparation method thereof.
Background technique
Beef paste is a kind of flavouring based on beef, using traditional stir-frying-technology, is formed in conjunction with special formula frying,
Its mouthfeel is spicy, convenient, be very welcomed on common people's Domestic dining table one of go with rice or bread, mix meal noodles served with soy sauce, sesame butter, etc. flavouring.
Current market sales of beef paste is many kinds of, and problem is, due in beef paste beef granules or ox
Meat foam small volume causes mouthfeel stiff or loose by being inevitably lost large quantity of moisture after high temperature frying, without chewing
Strength, in order to improve this problem, can largely add the additives such as tenderizer, pigment, essence in the production process, make without elasticity
Beef paste loses itself unique fragrance and pungent, leads to mouthfeel decline and the use of a large amount of additives is unhelpful to health.
As people increasingly pay attention to food health nutrition, natural organic, nutrient health instant food has become city
Mainstream, thus research and develop a nutrient health, safety and sanitation, flavor be prominent, the crisp tender instant beef paste of mouthfeel not only can be with
Seize market, and can satisfy at this stage people to the higher requirement of food.
Summary of the invention
It is an object of the invention to: a kind of instant beef black bean sauce and preparation method thereof, beef black bean sauce obtained are provided
Bright in color, aromatic flavour, good taste, taste are fresh and tender, natural nutrition is no added, can not only be used for condiment for cooking of going with rice or bread, can also
With directly edible.
The technical solution adopted by the invention is as follows:
To achieve the above object, the present invention provides a kind of instant beef black bean sauce, the raw material including following parts by weight: vegetable seed
Oily 40~45 parts, 22~25 parts of beef, 13~15 parts of fermented soya bean, 12~15 parts of chilli, 8~9 parts of soy sauce, 9~11 parts of vegetables, water chestnut
0.2~0.25 part of angle powder, 6~10 parts of spice, 3~4 parts of white granulated sugar, 3~4 parts of monosodium glutamate, 1~2 part of chickens' extract.
Water caltrop starch is made of being ground as water chestnut, and water chestnut is rich in copper, potassium, carbohydrate, protein abundant, vitamin
And the substances such as fatty acid, there is strengthening the spleen and stomach, promote the production of body fluid to quench thirst, help body, clearing heat and detoxicating, raising immunity, fat removing and decompression
The effect of, it is a kind of good dietotherapy raw material.
Preferably, the instant bull meat fermented soybeans sauce bag includes the raw material of following parts by weight: 42 parts of rapeseed oil, 22.5 parts of beef,
15 parts of fermented soya bean, 13 parts of chilli, 8.5 parts of soy sauce, 10 parts of vegetables, 0.22 part of water caltrop starch, 8 parts of spice, 3.5 parts of white granulated sugar, taste
3.5 parts, 1.5 parts of chickens' extract of essence.
Preferably, the spice includes the substance of following parts by weight: 1.5~1.8 parts of pericarpium zanthoxyli schinifolii, white pepper 0.3~0.5
Part, 1.2~1.3 parts of cumin, 0.2~0.5 part of Radix Glycyrrhizae, 0.2~0.5 part of nutmeg, 0.2~0.5 part of galangal, fructus amomi 0.2~
0.5 part, 0.2~0.5 part of spiceleaf, 0.5~0.7 part octagonal, 0.5~0.7 part of kaempferia galamga, 0.2~0.5 part of tsaoko, fennel seeds 0.2~
0.5 part, 0.2~0.5 part of dried orange peel, 0.2~0.5 part of cassia bark, 0.2~0.5 part of cloves, condiment powder is broken to 30~40 mesh.
Preferably, the vegetables include the substance of following parts by weight: 2~2.5 parts of old ginger, 2~2.3 parts of garlic, onion 2~
2.3 parts, 1~1.3 part of caraway, 1~1.3 part of shallot, 1~1.3 part of celery.
Preferably, the mass ratio of the beef and fermented soya bean is 6:4.This ratio can be to avoid fermented soya bean tart flavour weighting on the high side, ox
Meat raw meat on the high side and it is greasy, so that the flavor of fermented soya bean is merged and is deposited with the fragrance of beef, reach optimal mouthfeel.
Preferably, the beef uses fresh shin beef, and fermented soya bean use spontaneous fermentation 1 year or more Mucor fermented soya bean.
The beef paste that shin beef is produced can guarantee that its delicious flavour, mouthfeel are more preferable, the Pyrazine volatilization contained in Mucor type fermented soya bean
Property substance play an important role to flavour of food products, through experiment it was found that Mucor type fermented soya bean flavor is more sufficient, more characteristic, through detecting
It was found that Mucor type fermented soya bean are higher compared with aspergillus type fermented soya bean ammonia-nitrogen content, mouthfeel is fresher, and the beef paste flavor that collocation beef is produced is more
It is prominent.
The present invention also provides a kind of production methods of instant beef black bean sauce, comprise the following steps that:
(1) pre-process: fermented soya bean, which are rubbed, to be dissipated spare, and raw beef boils the marinated effect of rear pelletizing spice and water caltrop starch, chilli
A part with rapeseed oil stir-fry it is crisp after crush that be made edge of a knife green pepper spare, being left a part of chilli, to be directly ground to chilli powder standby
With garlic, old ginger, onion clean stripping and slicing, and caraway, shallot, celery cleaning dissection are spare；
(2) make red oil: rapeseed oil, which pours into pot, pours into garlic, old ginger and onion block frying golden yellow after heating, open small
Fire pours into caraway, shallot, celery section and is extracted, and oil heats up again after pulling vegetables residue out, is drenched after heating into mixed knife
It in mouth green pepper and spice, is stirred in leaching, stands, is cooling, obtained red oil after filtering；
(3) frying: pouring into old ginger and the garlic that chopping is poured into after red oil heats up in pot, is fried to old ginger and garlic in golden yellow
When color, addition fermented soya bean stir-fry is even after losing partial moisture, and the beef granule stir-fry after addition is marinated is even, opens small fire addition chilli powder stir-fry
It is even, the obtained sauce of fire is closed after adding evaporation water, monosodium glutamate, chickens' extract, white granulated sugar stir-frying uniformly.
(4) high-temperature sterilization: filling after sauce is cooling and 85 degree or more after progress high temperature sterilization 15 minutes in jacketed pan
Up to beef black bean sauce.
Preferably, raw beef is first cut into fritter in the step (1), and cold water cooks out steam to after boiling, cooks 30 points
Zhong Hou is picked up, drains, is cooled down, and is switched to 0.9~1.2mm square size particles, by beef granule, soy sauce, star aniseed powder, kaempferia galamga powder,
Pepper powder, zanthoxylum powder be uniformly mixed, by water caltrop starch plus certain amount of boiling water stirring pour into the pasty state mix thoroughly marinated 20~30 minutes it is spare.
Preferably, in the step (2) control of rapeseed oil warming temperature in 160~180 degree, extraction temperature control 95~
105 degree, extraction time is 50~60 minutes.
Preferably, the control of red oil warming temperature is controlled in 160~180 degree, beef granule frying temperature in the step (3)
At 90 degree or more, the frying time is 2 minutes.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
1. the Mucor fermented soya bean of the selected fresh shin beef of the present invention and spontaneous fermentation 1 year or more are as main material, newly
It is subject to water caltrop starch to pre-process beef, is formed by bottom material frying of special red oil, entire sauce body color is ruddy, color light
It is bright, fragrance, flavor, color be added to spicy giving off a strong fragrance taste oily essence, beef flavour oily essence, capsanthin test specimen
The effect that compares is close, and the fresh perfume (or spice) of product aromatic flavour, good taste, taste is made in the case where not adding the process conditions of pigment and essence
Comfortably, natural nutrition is no added, and safety and sanitation can not only be used for condiment for cooking of going with rice or bread, and can also directly eat.
2. with the aspergillus type fermented soya bean of aspergillus oryzae inoculation fermentation used in compared with the prior art, the present invention uses Mucor type
Fermented soya bean, the Pyrazine volatile materials contained play an important role to flavor, through testing it was found that Mucor type fermented soya bean flavor
More sufficient, more characteristic, higher compared with aspergillus type fermented soya bean ammonia-nitrogen content through detection discovery Mucor type fermented soya bean, mouthfeel is fresher, beef of arranging in pairs or groups
The beef paste flavor produced is more prominent, and taste is more mellow delicious.
Beef is pickled 3. present invention uses water caltrop starches, since the thermal stability of water caltrop starch gelatinization is compared with cornstarch
More preferable and non-aging with potato starch, viscosity is lower than potato starch and cornstarch, so after high temperature frying not
It easily coheres and is burned, it is uniform sauce body can be easier to maintain.
4. being subject to zanthoxylum powder, fragrance powder, soy sauce present invention uses water caltrop starch to pickle beef, to improve beef
Retentiveness effect, water caltrop starch can make the retentiveness of beef keep more preferable under the conditions of same temperature and frying, and meat is more
Soft tenderer, crispy in taste, includes juice, achievees the effect that crisp outside tender inside, reaches in the case where not adding the additives such as tenderizer
To tasty deodorization, soft meat, prevent preventing hard effect always, inherently a kind of good dietotherapy raw material of water caltrop starch, is improved in addition
Nutritive value of the invention.
5. the present invention makes red oil using unique technique, with rape oil to garlic, old ginger, onion, caraway, shallot, celery
In natural materials extracted, extraction temperature controls the tanning one hour or so at 95~105 degree, then the hot oil liter that will have been refined
Temperature to 160~180 degree, which is drenched, mixes seasoning in the chilli powder and spice prepared, to be made peppery with characteristic fragrance fragrance
Green pepper red oil does not add the frying that any pigment essence carries out fermented soya bean and beef using this red oil as base oil, so that it may entire sauce body face
Color is ruddy, bright in color.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of production method of instant beef black bean sauce, comprises the following steps that:
(1) it stocks up: preparing rapeseed oil 200kg, beef 110kg, fermented soya bean 65kg, chilli 60kg, soy sauce 40kg, vegetables
45kg, water caltrop starch 1.1kg, spice 30kg, white granulated sugar 15kg, monosodium glutamate 15kg, chickens' extract 5kg；
(2) it is spare to rub scattered processing for fermented soya bean；
(3) spice crushes spare: by pericarpium zanthoxyli schinifolii 7kg, white pepper 1kg, cumin 6kg, Radix Glycyrrhizae 1kg, nutmeg 1kg, height
Galanga 1kg, fructus amomi 1kg, spiceleaf 1kg, illiciumverum 3kg, kaempferia galamga 3kg, tsaoko 1kg, fennel seeds 1kg, dried orange peel 1kg, cassia bark 1kg, fourth
Fragrant 1kg is smashed spare to 30 mesh using disintegrating machine；
(4) chilli crushes spare: will be spare using the crushing of 12mm sieve pore one time in the chilli investment pulverizer of 15kg；
(5) raw beef pelletizing is spare: 110kg raw beef is cut into small pieces, cold water, which is cooked, to be cooked 30 minutes, pick up, drain,
It is cooling, it is switched to 0.9~1.2mm square size particles；
(6) beef granules is marinated: beef granule, soy sauce, star aniseed powder, kaempferia galamga powder, pepper powder, zanthoxylum powder are uniformly mixed, it will
Water caltrop starch add certain amount of boiling water stirring pour into the pasty state mix thoroughly marinated 20 minutes it is spare；
(7) edge of a knife green pepper makes: it is crisp by adding a small amount of rapeseed oil to stir-fry in 45kg chilli hot pot, it puts into pulverizer and crushes
It is spare；
(8) vegetables are handled: old ginger 10kg, garlic 10kg, onion 10kg are cleaned stripping and slicing, caraway 5kg, shallot 5kg, celery
It is spare that 5kg cleans dissection；
(9) red oil makes: 200kg rapeseed oil being poured into pot and is warming up to 160 degree, it is fried to pour into garlic, old ginger and onion block
System is golden yellow, turns down fire and pours into caraway, shallot, the extraction of celery section 50 minutes, pulls vegetables residue out, oil is warming up to 160 again
Degree drenches in the edge of a knife green pepper and condiment powder of mixing, stirs in leaching, and standing is cooling, it is spare to filter；
(10) frying: pouring into red oil in pot, be warming up to 160 degree pour into chopping after old ginger and garlic, be fried to old ginger and
When garlic is in golden yellow, addition fermented soya bean stir-fry is even after losing partial moisture, and the beef granule added after pickling fries even, frying temperature
Degree is maintained at 90 degree and frying 2 minutes, turns down fire chilli powder is added and fry even, add evaporation water, monosodium glutamate, chickens' extract, white granulated sugar and turn over
The obtained sauce of fire is closed after frying uniformly；
(11) high-temperature sterilization: after sauce is cooling, it is transferred to the bottled filling spiral cover process of 200g, is then carried out in jacketed pan
85 degree after high temperature sterilization 15 minutes up to beef black bean sauce.
Embodiment 2
A kind of production method of instant beef black bean sauce, comprises the following steps that:
(1) stock up: rapeseed oil 225kg, beef 125kg, fermented soya bean 75kg, chilli 75kg, soy sauce 45kg, vegetables 55kg,
Water caltrop starch 1.25kg, spice 50kg, white granulated sugar 20kg, monosodium glutamate 20kg, chickens' extract 10kg；
(2) fermented soya bean rub scattered processing；
(3) spice crushes spare: by pericarpium zanthoxyli schinifolii 12.5kg, white pepper 2.5kg, cumin 10kg, Radix Glycyrrhizae 1.5kg, Pork and beans
Cool 1.5kg, galangal 1.5kg, fructus amomi 1.5kg, spiceleaf 1.5kg, illiciumverum 5kg, kaempferia galamga 5kg, tsaoko 1.5kg, fennel seeds
1.5kg, dried orange peel 1.5kg, cassia bark 1.5kg, cloves 1.5kg are smashed using disintegrating machine to 40 mesh, spare；
(4) chilli crushes spare: will be spare using the crushing of 12mm sieve pore one time in the chilli investment pulverizer of 20kg；
(5) raw beef pelletizing is spare: 125kg raw beef is cut into small pieces, cold water, which is cooked, to be cooked 30 minutes, pick up, drain,
It is cooling.It is switched to 0.9~1.2mm square size particles by hand；
(6) beef granules is marinated: beef granule, soy sauce, octagonal kaempferia galamga powder, pepper powder, zanthoxylum powder being uniformly mixed, by water chestnut
Powder add certain amount of boiling water stirring pour into the pasty state mix thoroughly marinated 30 minutes it is spare；
(7) edge of a knife green pepper makes: it is crisp by adding a small amount of rapeseed oil to stir-fry in 55kg chilli hot pot, it puts into pulverizer and crushes
It is spare；
(8) vegetables handle: by old ginger 12.5kg, garlic 12.5kg, onion 12kg clean stripping and slicing, caraway 6kg, shallot 6kg,
It is spare that celery 6kg cleans dissection；
(9) red oil makes: 225kg rapeseed oil being poured into and is warming up to 180 degree in pot, it is fried to pour into garlic, old ginger and onion block
System is golden yellow, turns down fire and pours into caraway, shallot, the extraction of celery section 60 minutes, pulls vegetables residue out, oil is warming up to 180 again
Degree drenches in the edge of a knife green pepper and condiment powder of mixing, stirs in leaching, and standing is cooling, it is spare to filter.
(10) frying: pouring into red oil in pot, be warming up to 180 degree pour into chopping after old ginger and garlic, be fried to old ginger and
When garlic is in golden yellow, addition fermented soya bean stir-fry is even after losing partial moisture, and the beef granule added after pickling fries even, frying temperature
Degree is maintained at 93 degree and frying 2 minutes, turns down fire chilli powder is added and fry even, add evaporation water, monosodium glutamate, chickens' extract, white granulated sugar and turn over
The obtained sauce of fire is closed after frying uniformly.
(11) high-temperature sterilization: after sauce is cooling, it is transferred to the bottled filling spiral cover process of 200g, is then carried out in jacketed pan
87 degree of high temperature sterilizations 15 minutes up to beef black bean sauce.
Embodiment 3
A kind of production method of instant beef black bean sauce, comprises the following steps that:
(1) it stocks up: preparing rapeseed oil 210kg, beef 112.5kg, fermented soya bean 75kg, chilli 65kg, soy sauce 42.5kg, vegetable
Dish 50kg, water caltrop starch 1.1kg, spice 40kg, white granulated sugar 17.5kg, monosodium glutamate 17.5kg, chickens' extract 7.5kg；
(2) it is spare to rub scattered processing for fermented soya bean；
(3) spice crushes spare: by pericarpium zanthoxyli schinifolii 8kg, white pepper 2kg, cumin 7kg, Radix Glycyrrhizae 2kg, nutmeg 2kg, height
Galanga 1kg, fructus amomi 1kg, spiceleaf 1kg, illiciumverum 4kg, kaempferia galamga 4kg, tsaoko 1kg, fennel seeds 2kg, dried orange peel 2kg, cassia bark 2kg, fourth
Fragrant 1kg is smashed spare to 40 mesh using disintegrating machine；
(4) chilli crushes spare: will be spare using the crushing of 12mm sieve pore one time in the chilli investment pulverizer of 17kg；
(5) raw beef pelletizing is spare: 112.5kg raw beef being cut into small pieces, cold water, which is cooked, to be cooked 30 minutes, is picked up, is dripped
It is dry, cooling, it is switched to 0.9~1.2mm square size particles；
(6) beef granules is marinated: beef granule, soy sauce, star aniseed powder, kaempferia galamga powder, pepper powder, zanthoxylum powder are uniformly mixed, it will
Water caltrop starch add certain amount of boiling water stirring pour into the pasty state mix thoroughly marinated 25 minutes it is spare；
(7) edge of a knife green pepper makes: it is crisp by adding a small amount of rapeseed oil to stir-fry in 48kg chilli hot pot, it puts into pulverizer and crushes
It is spare；
(8) vegetables are handled: old ginger 10kg, garlic 10kg, onion 10kg are cleaned stripping and slicing, caraway 7kg, shallot 7kg, celery
It is spare that 6kg cleans dissection；
(9) red oil makes: 210kg rapeseed oil being poured into pot and is warming up to 170 degree, it is fried to pour into garlic, old ginger and onion block
System is golden yellow, turns down fire and pours into caraway, shallot, the extraction of celery section 55 minutes, pulls vegetables residue out, oil is warming up to 170 again
Degree drenches in the edge of a knife green pepper and condiment powder of mixing, stirs in leaching, and standing is cooling, it is spare to filter；
(10) frying: pouring into red oil in pot, be warming up to 170 degree pour into chopping after old ginger and garlic, be fried to old ginger and
When garlic is in golden yellow, addition fermented soya bean stir-fry is even after losing partial moisture, and the beef granule added after pickling fries even, frying temperature
Degree is maintained at 95 degree and frying 2 minutes, turns down fire chilli powder is added and fry even, add evaporation water, monosodium glutamate, chickens' extract, white granulated sugar and turn over
The obtained sauce of fire is closed after frying uniformly；
(11) high-temperature sterilization: after sauce is cooling, it is transferred to the bottled filling spiral cover process of 200g, is then carried out in jacketed pan
90 degree after high temperature sterilization 15 minutes up to beef black bean sauce.
The specific retention of beef black bean sauce of the present invention is tested:
Meat sample after frying is rubbed sampling 10g to be placed in centrifuge tube, under temperature 70 C, water-bath 20min, revolving speed
Under 1500r/min, it is centrifuged 3min, outwells moisture, claims quality, calculates the specific retention of meat sample:
The specific retention of meat sample=(meat sample quality after meat sample quality-centrifugation)/(meat sample quality)
Being computed the beef specific retention after obtaining frying of the present invention can achieve 35%~40%, and common starch beef is fried
Specific retention after system is 15%~20%.
Beef black bean sauce of the present invention meets following quality index through detection:
Organoleptic indicator: the crisp flexible, mouthfeel of the ruddy glossy, meat of sauce body color it is crisp it is tender, give off a strong fragrance, flavor it is prominent
Free from extraneous odour.
Physical and chemical index: moisture content≤80%；Salinity≤16g/100g；Total acid≤2g/100g；Amino acid nitrogen >=0.1g/
100g；Total arsenic≤0.5mg/kg；Lead content≤0.9mg/kg.
Microbiological indicator: total number of bacteria≤10000cfu/g, Escherichia coli≤10cfu/g.Pathogenic bacteria must not detect.
It can be seen that beef black bean sauce of the present invention has better specific retention referring now to the prior art, so as to make meat
Achieve the effect that crisp outside tender inside, mouthfeel is more delicious, and flavor is unique, and ingredient is natural, and nutrition is good, meets correlated quality and refers to
Mark.
Claims (10)
1. a kind of instant beef black bean sauce, which is characterized in that the raw material including following parts by weight: 40~45 parts of rapeseed oil, beef
22~25 parts, 13~15 parts of fermented soya bean, 12~15 parts of chilli, 8~9 parts of soy sauce, 9~11 parts of vegetables, water caltrop starch 0.2~0.25
Part, 6~10 parts of spice, 3~4 parts of white granulated sugar, 3~4 parts of monosodium glutamate, 1~2 part of chickens' extract.
2. a kind of instant beef black bean sauce according to claim 1, which is characterized in that the raw material including following parts by weight:
42 parts of rapeseed oil, 22.5 parts of beef, 15 parts of fermented soya bean, 13 parts of chilli, 8.5 parts of soy sauce, 10 parts of vegetables, 0.22 part of water caltrop starch, perfume
8 parts of pungent material, 3.5 parts of white granulated sugar, 3.5 parts of monosodium glutamate, 1.5 parts of chickens' extract.
3. a kind of instant beef black bean sauce according to claim 1 or 2, which is characterized in that the spice includes following
The substance of parts by weight: 1.5~1.8 parts of pericarpium zanthoxyli schinifolii, 0.3~0.5 part of white pepper, 1.2~1.3 parts of cumin, 0.2~0.5 part of Radix Glycyrrhizae,
0.2~0.5 part of nutmeg, 0.2~0.5 part of galangal, 0.2~0.5 part of fructus amomi, 0.2~0.5 part of spiceleaf, illiciumverum 0.5~0.7
Part, 0.5~0.7 part of kaempferia galamga, 0.2~0.5 part of tsaoko, 0.2~0.5 part of fennel seeds, 0.2~0.5 part of dried orange peel, cassia bark 0.2~0.5
Part, 0.2~0.5 part of cloves.
4. a kind of instant beef black bean sauce according to claim 1 or 2, which is characterized in that the vegetables include following heavy
Measure part substance: 2~2.5 parts of old ginger, 2~2.3 parts of garlic, 2~2.3 parts of onion, 1~1.3 part of caraway, 1~1.3 part of shallot,
1~1.3 part of celery.
5. a kind of instant beef black bean sauce according to claim 4, which is characterized in that the mass ratio of the beef and fermented soya bean
For 6:4.
6. a kind of instant beef black bean sauce according to claim 5, which is characterized in that the beef uses fresh beef tendon
Sub- meat, fermented soya bean use spontaneous fermentation 1 year or more Mucor fermented soya bean.
7. a kind of production method of instant beef black bean sauce, which is characterized in that comprise the following steps that:
(1) pre-process: fermented soya bean, which are rubbed, to be dissipated spare, and raw beef boils the marinated effect of rear pelletizing spice and water caltrop starch, chilli dish
Seed stir fry in oil it is fragrant fry it is crisp after crush and be made that edge of a knife green pepper is spare, and garlic, old ginger, onion clean stripping and slicing, caraway, shallot, celery cleaning are cut
Section is spare；
(2) make red oil: rapeseed oil, which pours into pot, pours into garlic, old ginger and onion block frying golden yellow after heating, open small fire and fall
Enter caraway, shallot, celery section to be extracted, oil heats up again after pulling vegetables residue out, is drenched after heating into mixed edge of a knife green pepper
It in spice, is stirred in leaching, stands, is cooling, red oil is made after filtering；
(3) frying: pouring into old ginger and the garlic that chopping is poured into after red oil heats up in pot, is fried to old ginger and garlic in golden yellow
When, addition fermented soya bean stir-fry is even after losing partial moisture, and the beef granule stir-fry after addition is marinated is even, opens small fire addition chilli powder stir-fry
It is even, the obtained sauce of fire is closed after adding evaporation water, monosodium glutamate, chickens' extract, white granulated sugar stir-frying uniformly.
(4) high-temperature sterilization: it is filling after sauce is cooling and in jacketed pan 85 degree or more after progress high temperature sterilization 15 minutes to obtain the final product
Beef black bean sauce.
8. a kind of production method of instant beef black bean sauce according to claim 7, which is characterized in that the step (1)
Middle raw beef is first cut into fritter, and cold water cooks out steam to after boiling, after cooking 30 minutes, picks up, drains, cools down, be switched to 0.9
Beef granule, soy sauce, star aniseed powder, kaempferia galamga powder, pepper powder, zanthoxylum powder are uniformly mixed, by water chestnut by~1.2mm square size particles
Angle powder add certain amount of boiling water stirring pour into the pasty state mix thoroughly marinated 20~30 minutes it is spare.
9. a kind of production method of instant beef black bean sauce according to claim 7 or 8, which is characterized in that the step
(2) control of rapeseed oil warming temperature is in 160~180 degree in, and at 95~105 degree, extraction time is 50~60 for extraction temperature control
Minute.
10. a kind of production method of instant beef black bean sauce according to claim 9, which is characterized in that in the step (3)
The control of red oil warming temperature is in 160~180 degree, and for the control of beef granule frying temperature at 90 degree or more, the frying time is 2 minutes.
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Application publication date: 20191022 |