CN111955714A - Multi-oil beef paste and production process thereof - Google Patents
Multi-oil beef paste and production process thereof Download PDFInfo
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- CN111955714A CN111955714A CN202010850239.3A CN202010850239A CN111955714A CN 111955714 A CN111955714 A CN 111955714A CN 202010850239 A CN202010850239 A CN 202010850239A CN 111955714 A CN111955714 A CN 111955714A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 239000003921 oil Substances 0.000 claims abstract description 35
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 22
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 18
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 17
- 241000287828 Gallus gallus Species 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000015067 sauces Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 240000001548 Camellia japonica Species 0.000 claims abstract description 14
- 235000018597 common camellia Nutrition 0.000 claims abstract description 14
- 235000008390 olive oil Nutrition 0.000 claims abstract description 14
- 239000004006 olive oil Substances 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 14
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 240000007232 Illicium verum Species 0.000 claims abstract description 13
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 13
- 239000000787 lecithin Substances 0.000 claims abstract description 13
- 235000010445 lecithin Nutrition 0.000 claims abstract description 13
- 229940067606 lecithin Drugs 0.000 claims abstract description 13
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 9
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 9
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 238000003756 stirring Methods 0.000 claims description 30
- 239000000839 emulsion Substances 0.000 claims description 19
- 235000019198 oils Nutrition 0.000 claims description 13
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 7
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000006185 dispersion Substances 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 5
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 5
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 claims description 5
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000008157 edible vegetable oil Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 3
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 abstract description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 229960004488 linolenic acid Drugs 0.000 abstract description 2
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 13
- 241000722363 Piper Species 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 2
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 2
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a multi-oil beef paste and a production process thereof, wherein the multi-oil beef paste is prepared from the following raw materials in percentage by mass: 44-48kg of beef, 10-15kg of olive oil, 25-29kg of camellia seed oil, 10-12kg of fermented soya bean paste, 4-8kg of ginger, 4-6kg of star anise, 2-4kg of fennel, 1-2kg of paprika powder, 0.4-0.8kg of edible salt, 0.2-0.6kg of chicken essence, 1-3kg of food-grade sodium stearyl lactate, 2-5kg of food-grade distilled glycerin monostearate, 2-5kg of food-grade lecithin, 0.1-0.2kg of D-sodium erythorbate and a proper amount of water. The beef paste provided by the invention adopts larger diced beef to replace beef powder of a traditional product, the beef paste is better in taste and has good chewing strength, the olive oil and the camellia seed oil are compounded on the selection of the edible oil, the beef paste has higher contents of linolenic acid and unsaturated fatty acid, is rich in nutrition, can effectively adjust the blood fat of a human body and enhance the physical resistance, and the obtained product is delicious in sauce flavor, rich in nutrition, easy for industrial production of a production process and better in market popularization value.
Description
Technical Field
The invention belongs to the technical field of seasoning processing, and particularly relates to a multi-oil beef paste and a production process thereof.
Background
The sauce is a pasty seasoning prepared by processing beans, wheat flour, fruits, meat, fish, shrimp and the like serving as main raw materials, and has a long history since the sauce originates from China. The beef is rich in protein and low in fat content, and the amino acid composition in the beef is close to the requirements of human bodies, and meanwhile, the beef is delicious in taste and rich in nutrition, so that the beef paste made of the beef is a common seasoning table food on a dining table.
At present, most of the beef paste on the market, which takes beef as a main material for deep processing, is minced beef minced by a meat grinder, has the advantages of relatively broken mouthfeel, smoothness and chewiness, and is low in nutritive value because most of the used edible oil is low-quality edible oil. However, in the production process, if high-quality edible oil is used, the oil is easily oxidized due to the high content of unsaturated fatty acid, which affects the quality of the product, and meanwhile, the water solubility of the product is poor, which cannot be ideally dispersed with the raw material of the beef paste, so that the production process needs to be improved, and the use of the high-quality oil in the beef paste product needs to be deepened.
Disclosure of Invention
The invention aims to make up the defects of the prior art and provides a multi-oil beef paste and a production process thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
a multi-oil beef paste is prepared from the following raw materials in percentage by mass: 44-48kg of beef, 10-15kg of olive oil, 25-29kg of camellia seed oil, 10-12kg of fermented soya bean paste, 4-8kg of ginger, 4-6kg of star anise, 2-4kg of fennel, 1-2kg of paprika powder, 0.4-0.8kg of edible salt, 0.2-0.6kg of chicken essence, 1-3kg of food-grade sodium stearyl lactate, 2-5kg of food-grade distilled glycerin monostearate, 2-5kg of food-grade lecithin, 0.1-0.2kg of D-sodium erythorbate and a proper amount of water.
Preferably, the oily beef paste is prepared from the following raw materials in percentage by mass: 46kg of beef, 13kg of olive oil, 27kg of camellia seed oil, 11kg of fermented soya bean paste, 6kg of ginger, 5kg of star anise, 3kg of fennel, 1.5kg of paprika powder, 0.6kg of edible salt, 0.4kg of chicken essence, 2kg of food-grade sodium stearoyl lactylate, 4kg of food-grade distilled glyceryl monostearate, 4kg of food-grade lecithin, 0.15kg of D-sodium erythorbate and a proper amount of water.
The production process of the multi-oil beef paste comprises the following steps:
(1) processing the raw materials, cleaning beef, cutting into small pieces, cooking with strong fire for 2-3 hr, taking out after cooking, naturally cooling, cutting into beef dices with particle size not more than 5mm, taking ginger, anise and fennel, and respectively dicing for later use;
(2) mixing food grade sodium stearoyl lactate and food grade distilled glyceryl monostearate, adding into 8-12 times of drinking water, heating to 65-75 deg.C, stirring for 10-20 min, adding food grade lecithin, stirring for 4-8 min, adding oleum Olivarum and oleum Camelliae, stirring and emulsifying for 10-20 min, dispersing uniformly by high speed disperser after stirring to form coarse emulsion, and homogenizing in high pressure homogenizer to obtain composite multi-oil emulsion;
(3) pouring the diced beef into a pot, adding water, frying for 2 minutes, then adding the fermented soya bean sauce, the diced ginger, the diced anise and the diced fennel, continuously frying for 3-4 minutes, stopping heating after the frying is finished, adding the pepper powder, the edible salt and the chicken essence, and uniformly stirring to obtain fried clinker;
(4) mixing the above parched clinker with compound oil emulsion and D-sodium erythorbate to obtain sauce, immediately filling, sealing, sterilizing, packaging, and storing.
Further, the three stirring rates in the step 2 are controlled within 1500-.
Further, the control rotating speed is 8000-.
Further, the homogenization frequency is controlled to be 4-6 times during high-pressure homogenization in the step 2, and the homogenization pressure is 90 MPa.
Further, the adding time of the pepper powder, the edible salt and the chicken essence in the step 3 is that the temperature in the pot is reduced to 80-90 ℃ after the fire is stopped.
Further, the solid content of the sauce obtained in the step 4 is controlled to be 90-95%.
The invention has the advantages that:
the beef paste provided by the invention adopts larger diced beef to replace beef powder of a traditional product, has better taste and good chewing strength, adopts olive oil and camellia seed oil to compound edible oil, has higher linolenic acid and unsaturated fatty acid content, is rich in nutrition, and can effectively adjust blood fat of a human body and enhance physical resistance.
In the production process, olive oil and camellia seed oil are used as oil phases, food-grade sodium stearyl lactate and other emulsifiers are used as matrixes, oil emulsion is formed by emulsification and high-pressure homogenization, and a colloid dispersion system with stable thermodynamics is formed due to the extremely small particle size of the oil emulsion reaching 100-500nm, so that the solubility and the dispersibility of the oil emulsion in beef paste can be improved, the use problems of poor water solubility and easy oxidative deterioration in the processing process are solved, and the interface area is increased after emulsification, so that the oil emulsion is easy to react with digestive juice after eating, and the human absorption rate is improved.
The beef paste has delicious sauce taste and rich nutrition, and the production process is easy for industrial production and has better market popularization value.
Detailed Description
The technical scheme of the invention is further explained by combining the specific examples as follows:
example 1
A multi-oil beef paste is prepared from the following raw materials in percentage by mass: 46kg of beef, 13kg of olive oil, 27kg of camellia seed oil, 11kg of fermented soya bean paste, 6kg of ginger, 5kg of star anise, 3kg of fennel, 1.5kg of paprika powder, 0.6kg of edible salt, 0.4kg of chicken essence, 2kg of food-grade sodium stearoyl lactylate, 4kg of food-grade distilled glyceryl monostearate, 4kg of food-grade lecithin, 0.15kg of D-sodium erythorbate and a proper amount of water.
The production process of the multi-oil beef paste comprises the following steps:
(1) processing the raw materials, cleaning beef, cutting into small pieces, cooking with strong fire for 2 hours, taking out after cooking, naturally cooling, cutting into beef dices with particle size not more than 5mm, taking ginger, star anise and fennel, and respectively dicing for later use;
(2) mixing food-grade sodium stearoyl lactate and food-grade distilled glycerol monostearate, adding the mixture into 10 times of drinking water, heating to 70 ℃, stirring for 15 minutes, adding food-grade lecithin, continuing stirring for 6 minutes, adding olive oil and camellia seed oil, stirring and emulsifying for 15 minutes, controlling the stirring rate of 1800 revolutions per minute for three times, dispersing for 5 minutes by using a high-speed dispersion machine at 9000 revolutions per minute after stirring to form a coarse emulsion, and finally, homogenizing for 5 times in a high-pressure homogenizer at 90MPa to obtain a composite multi-oil emulsion for later use;
(3) pouring the diced beef into a pot, adding water, frying for 2 minutes, then adding the fermented soya bean sauce, the diced ginger, the diced star anise and the diced fennel, continuously frying for 3 minutes, stopping heating after the frying is finished, adding the pepper powder, the edible salt and the chicken essence when the temperature in the pot is reduced to 85 ℃, and uniformly stirring to obtain fried clinker;
(4) mixing the above processed clinker with compound oil emulsion and D-sodium erythorbate uniformly to obtain sauce with solid content of 90-95%, immediately filling, sealing with screw cap, sterilizing, packaging, and warehousing.
Example 2
A multi-oil beef paste is prepared from the following raw materials in percentage by mass: 44kg of beef, 10kg of olive oil, 25kg of camellia seed oil, 10kg of fermented soya bean paste, 4kg of ginger, 4kg of star anise, 2kg of fennel, 1kg of paprika powder, 0.4kg of edible salt, 0.2kg of chicken essence, 1kg of food-grade sodium stearoyl lactylate, 2kg of food-grade distilled glyceryl monostearate, 2kg of food-grade lecithin, 0.1kg of D-sodium erythorbate and a proper amount of water.
The production process of the multi-oil beef paste comprises the following steps:
(1) processing the raw materials, cleaning beef, cutting into small pieces, cooking with strong fire for 2 hours, taking out after cooking, naturally cooling, cutting into beef dices with particle size not more than 5mm, taking ginger, star anise and fennel, and respectively dicing for later use;
(2) mixing food-grade sodium stearoyl lactate and food-grade distilled glycerol monostearate, adding the mixture into drinking water with the mass of 8 times, heating to 65 ℃, stirring for 20 minutes, adding food-grade lecithin, continuing stirring for 4 minutes, adding olive oil and camellia seed oil, stirring and emulsifying for 10 minutes, controlling the stirring speed for three times to be 1500 revolutions per minute, dispersing for 6 minutes by using a high-speed dispersion machine 8000 revolutions per minute after stirring to form a crude emulsion, and finally, homogenizing for 4 times under 90MPa in a high-pressure homogenizer to obtain a composite multi-oil emulsion for later use;
(3) pouring the diced beef into a pot, adding water, frying for 2 minutes, then adding the fermented soya bean sauce, the diced ginger, the diced star anise and the diced fennel, continuously frying for 3 minutes, stopping heating after the frying is finished, adding the pepper powder, the edible salt and the chicken essence when the temperature in the pot is reduced to 80 ℃, and uniformly stirring to obtain fried clinker;
(4) mixing the above processed clinker with compound oil emulsion and D-sodium erythorbate uniformly to obtain sauce with solid content of 90-95%, immediately filling, sealing with screw cap, sterilizing, packaging, and warehousing.
Example 3
A multi-oil beef paste is prepared from the following raw materials in percentage by mass: 48kg of beef, 15kg of olive oil, 29kg of camellia seed oil, 12kg of fermented soya bean paste, 8kg of ginger, 6kg of star anise, 4kg of fennel, 2kg of paprika powder, 0.8kg of edible salt, 0.6kg of chicken essence, 3kg of food-grade sodium stearoyl lactylate, 5kg of food-grade distilled glyceryl monostearate, 5kg of food-grade lecithin, 0.2kg of D-sodium erythorbate and a proper amount of water.
The production process of the multi-oil beef paste comprises the following steps:
(1) processing the raw materials, cleaning beef, cutting into small pieces, steaming with strong fire for 3 hr, taking out after cooking, naturally cooling, cutting into beef dices with particle size not more than 5mm, taking ginger, anise and fennel, and respectively dicing for later use;
(2) mixing food-grade sodium stearoyl lactate and food-grade distilled glycerin monostearate, adding the mixture into 12 times of drinking water, heating to 75 ℃, stirring for 10 minutes, adding food-grade lecithin, continuing stirring for 8 minutes, adding olive oil and camellia seed oil, stirring and emulsifying for 20 minutes, controlling the stirring rate of three times to be 2000 revolutions per minute, dispersing for 4 minutes by using a high-speed dispersion machine at 10000 revolutions per minute after stirring to form a crude emulsion, and finally, homogenizing for 6 times in a high-pressure homogenizer at 90MPa to obtain a composite multi-oil emulsion for later use;
(3) pouring the diced beef into a pot, adding water, frying for 2 minutes, then adding the fermented soya bean sauce, the diced ginger, the diced star anise and the diced fennel, continuously frying for 4 minutes, stopping heating after the frying is finished, adding the pepper powder, the edible salt and the chicken essence when the temperature in the pot is reduced to 90 ℃, and uniformly stirring to obtain fried clinker;
(4) mixing the above processed clinker with compound oil emulsion and D-sodium erythorbate uniformly to obtain sauce with solid content of 90-95%, immediately filling, sealing with screw cap, sterilizing, packaging, and warehousing.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. The oily beef paste is characterized by being prepared from the following raw materials in percentage by mass: 44-48kg of beef, 10-15kg of olive oil, 25-29kg of camellia seed oil, 10-12kg of fermented soya bean paste, 4-8kg of ginger, 4-6kg of star anise, 2-4kg of fennel, 1-2kg of paprika powder, 0.4-0.8kg of edible salt, 0.2-0.6kg of chicken essence, 1-3kg of food-grade sodium stearyl lactate, 2-5kg of food-grade distilled glycerin monostearate, 2-5kg of food-grade lecithin, 0.1-0.2kg of D-sodium erythorbate and a proper amount of water.
2. The oily beef paste according to claim 1, which is prepared from the following raw materials in percentage by mass: 46kg of beef, 13kg of olive oil, 27kg of camellia seed oil, 11kg of fermented soya bean paste, 6kg of ginger, 5kg of star anise, 3kg of fennel, 1.5kg of paprika powder, 0.6kg of edible salt, 0.4kg of chicken essence, 2kg of food-grade sodium stearoyl lactylate, 4kg of food-grade distilled glyceryl monostearate, 4kg of food-grade lecithin, 0.15kg of D-sodium erythorbate and a proper amount of water.
3. A process for the production of a multi-oil beef paste according to claim 1 or 2, comprising the steps of:
(1) processing the raw materials, cleaning beef, cutting into small pieces, cooking with strong fire for 2-3 hr, taking out after cooking, naturally cooling, cutting into beef dices with particle size not more than 5mm, taking ginger, anise and fennel, and respectively dicing for later use;
(2) mixing food grade sodium stearoyl lactate and food grade distilled glyceryl monostearate, adding into 8-12 times of drinking water, heating to 65-75 deg.C, stirring for 10-20 min, adding food grade lecithin, stirring for 4-8 min, adding oleum Olivarum and oleum Camelliae, stirring and emulsifying for 10-20 min, dispersing uniformly by high speed disperser after stirring to form coarse emulsion, and homogenizing in high pressure homogenizer to obtain composite multi-oil emulsion;
(3) pouring the diced beef into a pot, adding water, frying for 2 minutes, then adding the fermented soya bean sauce, the diced ginger, the diced anise and the diced fennel, continuously frying for 3-4 minutes, stopping heating after the frying is finished, adding the pepper powder, the edible salt and the chicken essence, and uniformly stirring to obtain fried clinker;
(4) mixing the above parched clinker with compound oil emulsion and D-sodium erythorbate to obtain sauce, immediately filling, sealing, sterilizing, packaging, and storing.
4. The process for producing oily beef paste according to claim 3, wherein the three stirring rates in step 2 are controlled within 1500-.
5. The process for producing multi-oil beef paste according to claim 3, wherein the control rotation speed in the step 2 of high speed dispersion is 8000-10000 rpm, and the dispersion time is 4-6 minutes.
6. The process for producing a beef paste with rich oil according to claim 3, wherein the number of homogenization times in the step 2 is controlled to be 4 to 6 times during the high-pressure homogenization, and the homogenization pressure is 90 MPa.
7. The process for producing a multi-oil beef paste according to claim 3, wherein the time for adding the paprika powder, the edible salt and the chicken essence in step 3 is when the temperature in the pot is reduced to 80-90 ℃ after the fire is cut off.
8. A process for the production of a multi-oil beef paste according to claim 3 wherein the paste obtained in step 4 is controlled to have a solids content of 90-95%.
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| CN102524733A (en) * | 2012-01-08 | 2012-07-04 | 浙江卖油翁油品有限公司 | Spicy, spiced and sauced powder seasoning oil product and production method thereof |
| CN106852488A (en) * | 2016-12-07 | 2017-06-16 | 长沙贤正益祥机械科技有限公司 | A kind of composite nourishment health care tartar sauce, preparation method and mix meal sauce |
| CN108606084A (en) * | 2018-05-03 | 2018-10-02 | 衡水匠心坊食品有限公司 | A kind of vegetable oil and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102524733A (en) * | 2012-01-08 | 2012-07-04 | 浙江卖油翁油品有限公司 | Spicy, spiced and sauced powder seasoning oil product and production method thereof |
| CN106852488A (en) * | 2016-12-07 | 2017-06-16 | 长沙贤正益祥机械科技有限公司 | A kind of composite nourishment health care tartar sauce, preparation method and mix meal sauce |
| CN108606084A (en) * | 2018-05-03 | 2018-10-02 | 衡水匠心坊食品有限公司 | A kind of vegetable oil and preparation method thereof |
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