CN110447885A - A kind of tomato beef sauce and its preparation process - Google Patents
A kind of tomato beef sauce and its preparation process Download PDFInfo
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- CN110447885A CN110447885A CN201910895356.9A CN201910895356A CN110447885A CN 110447885 A CN110447885 A CN 110447885A CN 201910895356 A CN201910895356 A CN 201910895356A CN 110447885 A CN110447885 A CN 110447885A
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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 tomato beef sauce, including following raw material: including beef, white sugar, edible salt, hydroxypropyl PASELLI EASYGEL, onion, black pepper, chickens' extract, garlic, catsup, thyme dried spice, sweet basil dried spice, tomato, salad oil, claret, carrot, drinkable water, celery, xanthan gum, capsanthin, D-araboascorbic acid sodium；The preparation process of tomato beef sauce, comprising the following steps: raw material preparation；Frying is mixed and stirred, and first pours into salad oil, is burnt to curing；By the garlic after chopping pour into curing after salad oil in carry out frying, add chopping after onion continue frying；The celery being added after dicing after the completion of frying onion continues frying；The carrot after dicing is added after the completion of frying celery and continues frying, adds spice, and the xanthan gum after stirring evenly；Tomato and catsup after chopping is added after frying carrot continue frying, add diced beef, spice, salt, sugar and chickens' extract mixing, claret is added after mixing.
Description
Technical field
The present invention relates to sauce field, specifically a kind of tomato beef sauce and its preparation process.
Background technique
Sauce is the paste flavouring being process using objects such as beans, wheat flour, fruit, meat or fishes and shrimps as primary raw material,
It has long history originating from China.Now, the common sauce of Chinese is divided into the sweet tea using wheat flour as primary raw material
Flour paste, and using beans as the thick broad-bean sauce two major classes of primary raw material；Also there are also the flavouring such as meat pulp, alec and jam for development now.
And current tomato beef sauce on the market, there are mouthfeel is not smooth enough, and nutrition is not abundant enough and manufacture craft is also inadequate
Simply, process very cumbersome Production Time is very long.
Therefore, in order to overcome the above problem, spy proposes a kind of tomato beef sauce and its preparation process.
Summary of the invention
The purpose of the present invention is to provide a kind of tomato beef sauce and its preparation processes, to solve to mention in above-mentioned background technique
Out the problem of.
To achieve the above object, the invention provides the following technical scheme:
A kind of tomato beef sauce, the tomato beef sauce, including following raw material by weight: 300-400 parts of beef, white
3-7 parts sugared, 10-15 parts of edible salt, 20-30 parts of hydroxypropyl PASELLI EASYGEL, 40-60 parts of onion, 1.2-2 parts of black pepper, chicken
1.5-2.2 parts smart, 13-17 parts of garlic, 80-130 parts of catsup, 0.1-0.3 parts of thyme dried spice, sweet basil dried spice 0.1-
0.3 part, 90-120 parts of tomato, 20-40 parts of salad oil, 1-4 parts of claret, 40-60 parts of carrot, drinkable water 250-400
Part, 35-50 parts of celery, 0.5-1.5 parts of xanthan gum, 0.1-0.3 parts of capsanthin, 0.5-1.5 parts of D-araboascorbic acid sodium；
The preparation process of the tomato beef sauce, comprising the following steps:
1), raw material preparation
Beef after defrosting scatter and picks out foreign matter therein, then beef is stranding into meat mincing fourth by the first step, with
70-80 DEG C of hot water, Dan boil 1-3min, break up after pulling out；
Onion is gone to allowance for bark by second step, and by garlic peeling, then is cleaned to the onion of peeling and garlic, finally
Chopping；
Third step, carrot cleaning is clean, it dices；
4th step, celery is cleaned up, and removal residual leaf and root are diced；
Xanthan gum and cold water are ground according to the ratio of 0.5-1.5:18-22, wear into pureed, stir evenly by the 5th step；
6th step, after tomato is removed the peel, chopping；
2), frying is mixed and stirred
The first step first pours into salad oil, burns to 170-190 DEG C and cures；
Second step, by the garlic after chopping pour into curing after salad oil in carry out frying, frying 60s adds chopping
Onion afterwards continues frying 2-3min；
Third step, the celery being added after dicing after the completion of frying onion continue frying 2-3min；
4th step, the carrot being added after dicing after the completion of frying celery continue frying, add spice, and stir
Xanthan gum after even；
5th step, tomato and catsup after chopping is added after frying carrot 2-3min continue frying, add
Diced beef, spice, salt, sugar and chickens' extract mixing, are added claret after mixing；
6th step incorporates hydroxypropyl PASELLI EASYGEL in water, is added in frying pot after mixing paste, small fire is slightly boiled to boil
1-3min, it is off the pot after reaching 110 DEG C；
7th step, takes the dish out of the pot after mixing evenly；
3) it, packs
It is filling using can progress, while net content selective examination is carried out, every 30min carries out disinfection to operator's hand
Once；
4) it, seals；
5) it, sterilizes.
Further embodiment of the present invention: the tomato beef sauce, including following raw material by weight: 360 parts of beef, white
Sugared 5 parts, 12 parts of edible salt, 24 parts of hydroxypropyl PASELLI EASYGEL, 50 parts of onion, 1.6 parts of black pepper, 1.8 parts of chickens' extract, garlic
14.4 parts, 100 parts of catsup, 0.18 part of thyme dried spice, 0.18 part of sweet basil dried spice, 106 parts of tomato, 30 parts of salad oil,
2 parts of claret, 50 parts of carrot, 330 parts of drinkable water, 44 parts of celery, 1 part of xanthan gum, 0.2 part of capsanthin, D- are different anti-bad
1 part of hematic acid sodium.
The present invention further scheme: the beef in the step 1) is stranding into meat mincing fourth using 10mm orifice plate.
The present invention further scheme: it is 2min that the Dan in the step 1), which boils the time,.
The present invention further scheme: the ratio of xanthan gum and cold water in the step 1) is 1:20.
The present invention further scheme: the curing temperature in the first step of the step 2) is 180 DEG C.
The present invention further scheme: the small fire slightly boiled time boiled in the 6th step of the step 2) is 2min.
Compared with prior art, the beneficial effects of the present invention are:
The present invention has delicious fresh perfume (or spice), and fragrance is unique, mouthfeel is smooth, full of nutrition, green and healthy, and nutritional ingredient is more
It is easy to be absorbed by the body, while its manufacture craft is simple, it is easy to operate.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
A kind of tomato beef sauce, the tomato beef sauce, including following raw material by weight:
300 parts of beef, 3 parts of white sugar, 10 parts of edible salt, 20 parts of hydroxypropyl PASELLI EASYGEL, 40 parts of onion, black pepper
1.2 parts, 1.5 parts of chickens' extract, 13 parts of garlic, 80 parts of catsup, 0.1 part of thyme dried spice, 0.1 part of sweet basil dried spice, tomato 90
Part, 20 parts of salad oil, 1 part of claret, 40 parts of carrot, 250 parts of drinkable water, 35 parts of celery, 0.5 part of xanthan gum, capsicum
Red 0.1 part, 0.5 part of D-araboascorbic acid sodium.
A kind of preparation process of tomato beef sauce, comprising the following steps:
1), raw material preparation
Beef after defrosting scatter and picks out foreign matter therein, then beef is stranding into meat mincing fourth by the first step, with
70 DEG C of hot water, Dan boil 1min, break up after pulling out；
Onion is gone to allowance for bark by second step, and by garlic peeling, then is cleaned to the onion of peeling and garlic, finally
Chopping；
Third step, carrot cleaning is clean, it dices；
4th step, celery is cleaned up, and removal residual leaf and root are diced；
Xanthan gum and cold water are ground according to the ratio of 0.5:18, wear into pureed, stir evenly by the 5th step；
6th step, after tomato is removed the peel, chopping；
2), frying is mixed and stirred
The first step first pours into salad oil, burns to 170 DEG C and cures；
Second step, by the garlic after chopping pour into curing after salad oil in carry out frying, frying 60s adds chopping
Onion afterwards continues frying 2min；
Third step, the celery being added after dicing after the completion of frying onion continue frying 2min；
4th step, the carrot being added after dicing after the completion of frying celery continue frying, add spice, and stir
Xanthan gum after even；
5th step, tomato and catsup after chopping is added after frying carrot 2min continue frying, add ox
Meat cubelets, spice, salt, sugar and chickens' extract mixing, are added claret after mixing；
6th step incorporates hydroxypropyl PASELLI EASYGEL in water, is added in frying pot after mixing paste, small fire is slightly boiled to boil
1min, it is off the pot after reaching 110 DEG C；
7th step, takes the dish out of the pot after mixing evenly；
3) it, packs
It is filling using can progress, while net content selective examination is carried out, every 30min carries out disinfection to operator's hand
Once；
4) it, seals
When product-filled sealing, pay attention to adjusting packing machine heat-seal temperature, vacuum degree, tightness.According to different heat-sealing machines into
Row is adjusted；Packaging bag flat appearance, uniformly, no large quantity of air remains for exhaust；Check whether sealing has fold after sealing, if tight
It is close secured, sealing Glabrous thorn；It selects and seals bad substandard products, sealed again with sealing machine；The product of the filling dress of tinplate,
X-ray metal detector is crossed after sealing, such as detects that metal do over again selecting, the product of metal detection qualification is sent to sabot and killed
Bacterium；
When bagged product seals, pay attention to adjusting packing machine heat-seal temperature (hand of being subject to can not tear open), according to different heat-sealing machines
It is adjusted；Packaging bag flat appearance, uniformly, no large quantity of air remains for exhaust；Check whether sealing has fold after sealing, if
Close and firm, sealing Glabrous thorn；It selects and seals bad substandard products, sealed again with sealing machine；The packed product of aluminium foil, envelope
Metal detector is crossed after mouthful, such as detects that metal do over again selecting, and the product of metal detection qualification sends to sabot sterilization；
5) it, sterilizes
Product is put down gently in sterilizing disk, not can extrude.Product height prevents from squeezing lower than sterilization frame edge 3cm or more
Product；After being sterilized in 4h after packaging seal, sterilizing 60min is carried out in 121 DEG C of Sterilization Kettle；It is dried after sterilization
Dry surface moisture cleans surface scale, checks for gas leakage and flaw product is chosen by regulation rationally processing；
6) it, cases
It selects again, sort out sterilization broken bag and seals bad product；Net content and other indexs of correlation are inspected by random samples according to product
Control portion related request；It is required that putting neatly, quantity is up to standard, and Product labelling is placed downwards, and every pouch date of manufacture is consistent, outer container
It is required that indicating the date of manufacture；
7) it, examines
Check whether sealing has pleat line, if whether close and firm has foreign matter in bag；Leak-off pocket is checked whether there is, tank is suppressed, is convex
Angle, broken bag phenomenon；Check whether the date of manufacture prints clearly, and consistent with outer packing；Check for product category, specification loads in mixture
Phenomenon；It surveys sample total content and identifies whether to meet prescribed requirement；Inspection finishes, and make-up room is passed out after statistical magnitude, is pushed into
Chinese style storehouse；Record of production table is filled in time；
8) it, is put in storage
It is stored in Chinese style library, Ku Wen≤25 DEG C；It puts neatly, performs mark, mark specification meets related inventory's rule
It is fixed.
Wherein, the beef in the step 1) is stranding into meat mincing fourth using 10mm orifice plate.
Embodiment 2
A kind of tomato beef sauce, the tomato beef sauce, including following raw material by weight:
400 parts of beef, 7 parts of white sugar, 15 parts of edible salt, 30 parts of hydroxypropyl PASELLI EASYGEL, 60 parts of onion, black pepper 2
Part, 2.2 parts of chickens' extract, 17 parts of garlic, 130 parts of catsup, 0.3 part of thyme dried spice, 0.3 part of sweet basil dried spice, tomato 120
Part, 40 parts of salad oil, 4 parts of claret, 60 parts of carrot, 400 parts of drinkable water, 50 parts of celery, 1.5 parts of xanthan gum, capsicum
Red 0.3 part, 1.5 parts of D-araboascorbic acid sodium.
A kind of preparation process of tomato beef sauce, comprising the following steps:
1), raw material preparation
Beef after defrosting scatter and picks out foreign matter therein, then beef is stranding into meat mincing fourth by the first step, with
80 DEG C of hot water, Dan boil 3min, break up after pulling out；
Onion is gone to allowance for bark by second step, and by garlic peeling, then is cleaned to the onion of peeling and garlic, finally
Chopping；
Third step, carrot cleaning is clean, it dices；
4th step, celery is cleaned up, and removal residual leaf and root are diced；
Xanthan gum and cold water are ground according to the ratio of 1.5:22, wear into pureed, stir evenly by the 5th step；
6th step, after tomato is removed the peel, chopping；
2), frying is mixed and stirred
The first step first pours into salad oil, burns to 190 DEG C and cures；
Second step, by the garlic after chopping pour into curing after salad oil in carry out frying, frying 60s adds chopping
Onion afterwards continues frying 3min；
Third step, the celery being added after dicing after the completion of frying onion continue frying 3min；
4th step, the carrot being added after dicing after the completion of frying celery continue frying, add spice, and stir
Xanthan gum after even；
5th step, tomato and catsup after chopping is added after frying carrot 3min continue frying, add ox
Meat cubelets, spice, salt, sugar and chickens' extract mixing, are added claret after mixing；
6th step incorporates hydroxypropyl PASELLI EASYGEL in water, is added in frying pot after mixing paste, small fire is slightly boiled to boil
3min, it is off the pot after reaching 110 DEG C；
7th step, takes the dish out of the pot after mixing evenly；
3) it, packs
It is filling using can progress, while net content selective examination is carried out, every 30min carries out disinfection to operator's hand
Once；
4) it, seals
When product-filled sealing, pay attention to adjusting packing machine heat-seal temperature, vacuum degree, tightness.According to different heat-sealing machines into
Row is adjusted；Packaging bag flat appearance, uniformly, no large quantity of air remains for exhaust；Check whether sealing has fold after sealing, if tight
It is close secured, sealing Glabrous thorn；It selects and seals bad substandard products, sealed again with sealing machine；The product of the filling dress of tinplate,
X-ray metal detector is crossed after sealing, such as detects that metal do over again selecting, the product of metal detection qualification is sent to sabot and killed
Bacterium；
When bagged product seals, pay attention to adjusting packing machine heat-seal temperature (hand of being subject to can not tear open), according to different heat-sealing machines
It is adjusted；Packaging bag flat appearance, uniformly, no large quantity of air remains for exhaust；Check whether sealing has fold after sealing, if
Close and firm, sealing Glabrous thorn；It selects and seals bad substandard products, sealed again with sealing machine；The packed product of aluminium foil, envelope
Metal detector is crossed after mouthful, such as detects that metal do over again selecting, and the product of metal detection qualification sends to sabot sterilization；
5) it, sterilizes
Product is put down gently in sterilizing disk, not can extrude.Product height prevents from squeezing lower than sterilization frame edge 3cm or more
Product；After being sterilized in 4h after packaging seal, sterilizing 60min is carried out in 121 DEG C of Sterilization Kettle；It is dried after sterilization
Dry surface moisture cleans surface scale, checks for gas leakage and flaw product is chosen by regulation rationally processing；
6) it, cases
It selects again, sort out sterilization broken bag and seals bad product；Net content and other indexs of correlation are inspected by random samples according to product
Control portion related request；It is required that putting neatly, quantity is up to standard, and Product labelling is placed downwards, and every pouch date of manufacture is consistent, outer container
It is required that indicating the date of manufacture；
7) it, examines
Check whether sealing has pleat line, if whether close and firm has foreign matter in bag；It checks whether there is leak-off pocket, broken bag, suppress
Tank, salient angle phenomenon；Check whether the date of manufacture prints clearly, and consistent with outer packing；Check for product category, specification loads in mixture
Phenomenon；It surveys sample total content and identifies whether to meet prescribed requirement；Inspection finishes, and make-up room is passed out after statistical magnitude, is pushed into
Chinese style storehouse；Record of production table is filled in time；
8) it, is put in storage
It is stored in Chinese style library, Ku Wen≤25 DEG C；It puts neatly, performs mark, mark specification meets related inventory's rule
It is fixed.
Wherein, the beef in the step 1) is stranding into meat mincing fourth using 10mm orifice plate.
Embodiment 3
A kind of tomato beef sauce, the tomato beef sauce, including following raw material by weight:
360 parts of beef, 5 parts of white sugar, 12 parts of edible salt, 24 parts of hydroxypropyl PASELLI EASYGEL, 50 parts of onion, black pepper
1.6 parts, 1.8 parts of chickens' extract, 14.4 parts of garlic, 100 parts of catsup, 0.18 part of thyme dried spice, sweet basil dried spice 0.18 part, kind
It is 106 parts of eggplant, 30 parts of salad oil, 2 parts of claret, 50 parts of carrot, 330 parts of drinkable water, 44 parts of celery, 1 part of xanthan gum, peppery
Green pepper is 0.2 part red, 1 part of D-araboascorbic acid sodium.
A kind of preparation process of tomato beef sauce, comprising the following steps:
1), raw material preparation
Beef after defrosting scatter and picks out foreign matter therein, then beef is stranding into meat mincing fourth by the first step, with
80 DEG C of hot water, Dan boil 2min, break up after pulling out；
Onion is gone to allowance for bark by second step, and by garlic peeling, then is cleaned to the onion of peeling and garlic, finally
Chopping；
Third step, carrot cleaning is clean, it dices；
4th step, celery is cleaned up, and removal residual leaf and root are diced；
Xanthan gum and cold water are ground according to the ratio of 1:20, wear into pureed, stir evenly by the 5th step；
6th step, after tomato is removed the peel, chopping；
2), frying is mixed and stirred
The first step first pours into salad oil, burns to 180 DEG C and cures；
Second step, by the garlic after chopping pour into curing after salad oil in carry out frying, frying 60s adds chopping
Onion afterwards continues frying 3min；
Third step, the celery being added after dicing after the completion of frying onion continue frying 3min；
4th step, the carrot being added after dicing after the completion of frying celery continue frying, add spice, and stir
Xanthan gum after even；
5th step, tomato and catsup after chopping is added after frying carrot 3min continue frying, add ox
Meat cubelets, spice, salt, sugar and chickens' extract mixing, are added claret after mixing；
6th step incorporates hydroxypropyl PASELLI EASYGEL in water, is added in frying pot after mixing paste, small fire is slightly boiled to boil
2min, it is off the pot after reaching 110 DEG C；
7th step, takes the dish out of the pot after mixing evenly；
3) it, packs
It is filling using can progress, while net content selective examination is carried out, every 30min carries out disinfection to operator's hand
Once；
4) it, seals
When product-filled sealing, pay attention to adjusting packing machine heat-seal temperature, vacuum degree, tightness.According to different heat-sealing machines into
Row is adjusted；Packaging bag flat appearance, uniformly, no large quantity of air remains for exhaust；Check whether sealing has fold after sealing, if tight
It is close secured, sealing Glabrous thorn；It selects and seals bad substandard products, sealed again with sealing machine；The product of the filling dress of tinplate,
X-ray metal detector is crossed after sealing, such as detects that metal do over again selecting, the product of metal detection qualification is sent to sabot and killed
Bacterium；
When bagged product seals, pay attention to adjusting packing machine heat-seal temperature (hand of being subject to can not tear open), according to different heat-sealing machines
It is adjusted；Packaging bag flat appearance, uniformly, no large quantity of air remains for exhaust；Check whether sealing has fold after sealing, if
Close and firm, sealing Glabrous thorn；It selects and seals bad substandard products, sealed again with sealing machine；The packed product of aluminium foil, envelope
Metal detector is crossed after mouthful, such as detects that metal do over again selecting, and the product of metal detection qualification sends to sabot sterilization；
5) it, sterilizes
Product is put down gently in sterilizing disk, not can extrude.Product height prevents from squeezing lower than sterilization frame edge 3cm or more
Product；After being sterilized in 4h after packaging seal, sterilizing 60min is carried out in 121 DEG C of Sterilization Kettle；It is dried after sterilization
Dry surface moisture cleans surface scale, checks for gas leakage and flaw product is chosen by regulation rationally processing；
6) it, cases
It selects again, sort out sterilization broken bag and seals bad product；Net content and other indexs of correlation are inspected by random samples according to product
Control portion related request；It is required that putting neatly, quantity is up to standard, and Product labelling is placed downwards, and every pouch date of manufacture is consistent, outer container
It is required that indicating the date of manufacture；
7) it, examines
Check whether sealing has pleat line, if whether close and firm has foreign matter in bag；Check whether there is leak-off pocket, broken bag is suppressed
Tank, salient angle phenomenon；Check whether the date of manufacture prints clearly, and consistent with outer packing；Check for product category, specification loads in mixture
Phenomenon；It surveys sample total content and identifies whether to meet prescribed requirement；Inspection finishes, and make-up room is passed out after statistical magnitude, is pushed into
Chinese style storehouse；Record of production table is filled in time；
8) it, is put in storage
It is stored in Chinese style library, Ku Wen≤25 DEG C；It puts neatly, performs mark, mark specification meets related inventory's rule
It is fixed.
Wherein, the beef in the step 1) is stranding into meat mincing fourth using 10mm orifice plate.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (7)
1. a kind of tomato beef sauce, which is characterized in that
The tomato beef sauce, including following raw material by weight: 300-400 parts of beef, 3-7 parts of white sugar, edible salt 10-15
Part, 20-30 parts of hydroxypropyl PASELLI EASYGEL, 40-60 parts of onion, 1.2-2 parts of black pepper, 1.5-2.2 parts of chickens' extract, garlic 13-
17 parts, 80-130 parts of catsup, 0.1-0.3 parts of thyme dried spice, 0.1-0.3 parts of sweet basil dried spice, 90-120 parts of tomato, color
Draw 20-40 parts of oil, 1-4 parts of claret, 40-60 parts of carrot, 250-400 parts of drinkable water, 35-50 parts of celery, xanthan gum
0.5-1.5 parts, 0.1-0.3 parts of capsanthin, 0.5-1.5 parts of D-araboascorbic acid sodium；
The preparation process of the tomato beef sauce, comprising the following steps:
1), raw material preparation
Beef after defrosting scatter and picks out foreign matter therein, then beef is stranding into meat mincing fourth by the first step, with 70-
80 DEG C of hot water, Dan boil 1-3min, break up after pulling out；
Onion is gone to allowance for bark by second step, and by garlic peeling, then is cleaned to the onion of peeling and garlic, is finally shredded；
Third step, carrot cleaning is clean, it dices；
4th step, celery is cleaned up, and removal residual leaf and root are diced；
Xanthan gum and cold water are ground according to the ratio of 0.5-1.5:18-22, wear into pureed, stir evenly by the 5th step；
6th step, after tomato is removed the peel, chopping；
2), frying is mixed and stirred
The first step first pours into salad oil, burns to 170-190 DEG C and cures；
Second step will carry out frying in salad oil that the garlic after chopping pours into after curing, frying 60s, after adding chopping
Onion continues frying 2-3min；
Third step, the celery being added after dicing after the completion of frying onion continue frying 2-3min；
4th step, the carrot being added after dicing after the completion of frying celery continue frying, add spice, and after stirring evenly
Xanthan gum；
5th step, tomato and catsup after chopping is added after frying carrot 2-3min continue frying, add beef
Fourth, spice, salt, sugar and chickens' extract mixing, are added claret after mixing；
6th step incorporates hydroxypropyl PASELLI EASYGEL in water, is added in frying pot after mixing paste, small fire is slightly boiled to boil 1-
3min, it is off the pot after reaching 110 DEG C；
7th step, takes the dish out of the pot after mixing evenly；
3) it, packs
It is carried out using can filling, while carrying out net content selective examination, every 30min carries out disinfection one to operator's hand
It is secondary；
4) it, seals；
5) it, sterilizes.
2. a kind of tomato beef sauce according to claim 1, which is characterized in that the tomato beef sauce, including press below
The raw material of parts by weight: 360 parts of beef, 5 parts of white sugar, 12 parts of edible salt, 24 parts of hydroxypropyl PASELLI EASYGEL, 50 parts of onion, black
1.6 parts of pepper, 1.8 parts of chickens' extract, 14.4 parts of garlic, 100 parts of catsup, 0.18 part of thyme dried spice, sweet basil dried spice 0.18
Part, 106 parts of tomato, 30 parts of salad oil, 2 parts of claret, 50 parts of carrot, 330 parts of drinkable water, 44 parts of celery, xanthan gum 1
Part, 0.2 part of capsanthin, 1 part of D-araboascorbic acid sodium.
3. a kind of tomato beef sauce according to claim 1, which is characterized in that the beef in the step 1) uses 10mm
Orifice plate is stranding into meat mincing fourth.
4. a kind of tomato beef sauce according to claim 1, which is characterized in that the Dan in the step 1) boils the time and is
2min。
5. a kind of tomato beef sauce according to claim 1, which is characterized in that xanthan gum and cold water in the step 1)
Ratio be 1:20.
6. a kind of tomato beef sauce according to claim 1, which is characterized in that the curing in the first step of the step 2)
Temperature is 180 DEG C.
7. a kind of tomato beef sauce according to claim 1, which is characterized in that the small fire in the 6th step of the step 2)
The slightly boiled time boiled is 2min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910895356.9A CN110447885A (en) | 2019-09-20 | 2019-09-20 | A kind of tomato beef sauce and its preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910895356.9A CN110447885A (en) | 2019-09-20 | 2019-09-20 | A kind of tomato beef sauce and its preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110447885A true CN110447885A (en) | 2019-11-15 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111772162A (en) * | 2020-06-08 | 2020-10-16 | 内蒙古草原汇香食品科技有限公司 | Preparation process and preparation device of fresh pepper beef paste |
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| CN103844241A (en) * | 2012-11-30 | 2014-06-11 | 陈其钢 | Italian seasoning sauce and preparation method thereof |
| RU2558950C1 (en) * | 2014-08-19 | 2015-08-10 | Олег Иванович Квасенков | Method for production of preserves "derevenskiye shchi with beef and mushrooms" |
| CN105341873A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Italian beef sauce and making method thereof |
| CN109259182A (en) * | 2018-10-29 | 2019-01-25 | 天津春发生物科技集团有限公司 | A kind of Italian type tomato noodles served with soy sauce, sesame butter, etc. sauce and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844241A (en) * | 2012-11-30 | 2014-06-11 | 陈其钢 | Italian seasoning sauce and preparation method thereof |
| RU2558950C1 (en) * | 2014-08-19 | 2015-08-10 | Олег Иванович Квасенков | Method for production of preserves "derevenskiye shchi with beef and mushrooms" |
| CN105341873A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Italian beef sauce and making method thereof |
| CN109259182A (en) * | 2018-10-29 | 2019-01-25 | 天津春发生物科技集团有限公司 | A kind of Italian type tomato noodles served with soy sauce, sesame butter, etc. sauce and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772162A (en) * | 2020-06-08 | 2020-10-16 | 内蒙古草原汇香食品科技有限公司 | Preparation process and preparation device of fresh pepper beef paste |
| CN111772162B (en) * | 2020-06-08 | 2023-05-09 | 内蒙古草原汇香食品科技有限公司 | Preparation process and preparation device of fresh pepper beef paste |
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Application publication date: 20191115 |