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Processing technology of beef sauce

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1 spicy yak meat sauce
raw and auxiliary materials and formula
take fresh yak meat as the main material, supplemented by refined salt, white granulated sugar, vegetable oil, bean paste flour sauce, five spices, pepper, peanut and sesame, and add an appropriate amount of nutritional enhancers and quality improvers. The raw and auxiliary materials meet the national standards. Properly improve the formula of traditional meat sauce and spicy sauce and select a better formula
main processing equipment
chopper mixer, sandwich pot, cooking pot, colloid mill, mixer, filling machine and sealing machine, etc
process flow
meat sauce base material preparation, spicy sauce preparation – mixing – flavoring – stirring – pasteurization – hot filling – sealing – Inspection – Labeling – plastic packaging – finished product
processing process
meat sauce base material prepared beef is finely chopped, added with 2 table salt and other curing agents, cured at O ~ 2 ℃ for 24 hours, molded and cooled after holding at 8 ℃ for 1.5 hours (to the center & gt; 72 ℃), Demoulding. Then cut into strips, Bake in the oven at 60 ~ 70 ℃ until aw (0.90), beat it into powder in the pulverizer, add an appropriate amount of vegetable oil, and fully stir it in the blender to prepare minced meat for standby.
spicy sauce preparation
each spicy sauce auxiliary material is pre prepared according to the traditional spicy sauce preparation method, fry the bean paste, flour sauce and peanuts finely chopped in the chopper in a sandwich pot with salad oil, and make red oil pepper. After pre preparation, the auxiliary material is mixed into a colloidal mill for emulsification Into a sauce
mixed preparation of meat sauce
pour the minced meat prepared first into a sandwich pot with a mixer, heat and stir to 😯 C, slowly add spicy sauce and other auxiliary materials, keep stirring at 80C for 10 ~ 15 minutes, and then heat it into the bottle. After the capping machine is tightened, place it for observation for one day. If there is no air leakage, wipe the bottle, label and plastic heat seal
2 mushroom beef paste
material
the formula is: fresh mushroom 40-50%, soybean paste 10-30%, vegetable oil 15-35%, lean beef 3-8%, fresh onion 1-2%, fresh ginger 1-2%, fresh garlic 1-2%, dry red pepper 1.7-3.4%, edible salt 1-3%, sugar 1-3%, monosodium glutamate 0.5-1%, spices (star anise, prickly ash, cinnamon and fennel according to the weight ratio of 3:4:2:1) 1-2%, dry onion, ginger Garlic powder (1:1:1 by weight) 0.06-0.16%
preparation method
net preparation and pretreatment of raw materials
① rinsing and pretreatment of Lentinus edodes: select fresh Lentinus edodes, remove the handle and wash them, scald them in water above 90 ℃ for 2-3 minutes, rinse them in time with flowing cold water, cool them quickly, and cut them into 0.25-12.5px2 diced Lentinus edodes as material a for standby
② preparation of spicy oil: take vegetable oil, dried red pepper pieces and water in the ratio of 8:1:1 and put them into the pot for heating and boiling. After boiling, add spices, ginger, onion and garlic in the order of the predetermined ratio. Increase the firepower. After the water is boiled dry, heat it over low heat for 5-8 minutes. After cooling, filter it through 80 mesh sieve as material B for standby
③ preparation of minced beef: select the mixture of fresh lean beef and onion, ginger and garlic powder at 50:1, and then grind it into material C by meat grinder for standby
stir fry sauce
heat material B above 150 ℃, add material C and stir fry. After the beef is six mature, add soybean sauce and continue to stir fry for 3-5 minutes, then add material A. after all the materials in the pot boil, turn low heat and continue to add for 5 minutes. Add salt, sugar and monosodium glutamate and stir for 1-3 minutes to make it uniform
filling, venting and sterilization
3 Duomei compound beef sauce
experimental material
main ingredient: fresh beef
basic raw materials: commercial peanut butter, Douchi and chili sauce
auxiliary materials: vegetable oil, refined salt, white granulated sugar, pepper, curry powder,
monosodium glutamate, brewed rice vinegar, cooking wine, fresh onion, ginger and garlic (all on sale)
additives: Xanthan gum, edible grade potassium sorbate, sodium nitrite
main equipment and appliances
pulverizer, induction cooker, magnetic stirrer, colloid mill, steam sterilization pot, balance, beaker, measuring cylinder, knife, pot, cutting board, thermometer, stainless steel container, vacuum packaging machine, analytical balance and other common laboratory equipment
process flow
key points of operation
selection and treatment of raw materials
beef shall be fresh meat or frozen beef that has passed the sanitary inspection. It shall be free of corruption or peculiar smell. It shall not be mixed with impurities such as beef bones. Wash it with water for standby. Peel and clean the scallions, ginger and garlic, cut them with a knife, and break them with a tissue masher for standby L6; Mix the peanut butter, Douchi and chili sauce weighed according to the formula proportion evenly, and then refine them through a colloidal mill
marinate and grind meat
mix beef, edible sodium nitrite (60mg /kg), a certain amount of salt, cooking wine and spices evenly, marinate at room temperature for 1 hour, and then grind it into minced meat with meat grinder for standby
dissolution of thickener
Add xanthan gum slowly while stirring in water with appropriate temperature and proportion, and wait until it is completely dissolved for standby
preparation of seasoning liquid
heat the vegetable oil in the pot with an induction cooker, add onion, ginger and garlic into the hot oil and stir fry. When there is aroma overflow, add pepper and curry powder according to a certain proportion, stir fry quickly, add water, then heat to make it boil, and finally add salt, sugar and vinegar, keep it cool for 2 minutes
mixing and boiling
after the above raw materials are ready, pour the vegetable oil into the pot. When the temperature rises to about 130 ℃, add minced beef. Stir fry quickly and add an appropriate amount of cooking wine to remove the fishiness. After the beef is cooked, immediately add chili sauce, Douchi and peanut butter to mix evenly, then add a certain amount of seasoning liquid, and finally add dissolved thickener to keep it slightly boiling, Stir while heating. Adjust the viscosity and chroma of the sauce to stop heating
packaging, sterilization and cooling
mix the boiled beef sauce with 0.25 g /kg potassium sorbate and fill it into a soft packaging bag]. After filling, the sauce bag should be sealed while hot as soon as possible, put it into the vacuum packaging machine for air extraction packaging, and heat seal for 3 ~ 5 s. Sterilize 15 ~ 20 M.in at 110 ℃ with a sterilizing pot and quickly cool to room temperature

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Processing technology of beef sauce

by admin
0 comment

1 spicy yak meat sauce
raw and auxiliary materials and formula
take fresh yak meat as the main material, supplemented by refined salt, white granulated sugar, vegetable oil, bean paste flour sauce, five spices, pepper, peanut and sesame, and add an appropriate amount of nutritional enhancers and quality improvers. The raw and auxiliary materials meet the national standards. Properly improve the formula of traditional meat sauce and spicy sauce and select a better formula
main processing equipment
chopper mixer, sandwich pot, cooking pot, colloid mill, mixer, filling machine and sealing machine, etc
process flow
meat sauce base material preparation, spicy sauce preparation – mixing – flavoring – stirring – pasteurization – hot filling – sealing – Inspection – Labeling – plastic packaging – finished product
processing process
meat sauce base material prepared beef is finely chopped, added with 2 table salt and other curing agents, cured at O ~ 2 ℃ for 24 hours, molded and cooled after holding at 8 ℃ for 1.5 hours (to the center & gt; 72 ℃), Demoulding. Then cut into strips, Bake in the oven at 60 ~ 70 ℃ until aw (0.90), beat it into powder in the pulverizer, add an appropriate amount of vegetable oil, and fully stir it in the blender to prepare minced meat for standby.
spicy sauce preparation
each spicy sauce auxiliary material is pre prepared according to the traditional spicy sauce preparation method, fry the bean paste, flour sauce and peanuts finely chopped in the chopper in a sandwich pot with salad oil, and make red oil pepper. After pre preparation, the auxiliary material is mixed into a colloidal mill for emulsification Into a sauce
mixed preparation of meat sauce
pour the minced meat prepared first into a sandwich pot with a mixer, heat and stir to 😯 C, slowly add spicy sauce and other auxiliary materials, keep stirring at 80C for 10 ~ 15 minutes, and then heat it into the bottle. After the capping machine is tightened, place it for observation for one day. If there is no air leakage, wipe the bottle, label and plastic heat seal
2 mushroom beef paste
material
the formula is: fresh mushroom 40-50%, soybean paste 10-30%, vegetable oil 15-35%, lean beef 3-8%, fresh onion 1-2%, fresh ginger 1-2%, fresh garlic 1-2%, dry red pepper 1.7-3.4%, edible salt 1-3%, sugar 1-3%, monosodium glutamate 0.5-1%, spices (star anise, prickly ash, cinnamon and fennel according to the weight ratio of 3:4:2:1) 1-2%, dry onion, ginger Garlic powder (1:1:1 by weight) 0.06-0.16%
preparation method
net preparation and pretreatment of raw materials
① rinsing and pretreatment of Lentinus edodes: select fresh Lentinus edodes, remove the handle and wash them, scald them in water above 90 ℃ for 2-3 minutes, rinse them in time with flowing cold water, cool them quickly, and cut them into 0.25-12.5px2 diced Lentinus edodes as material a for standby
② preparation of spicy oil: take vegetable oil, dried red pepper pieces and water in the ratio of 8:1:1 and put them into the pot for heating and boiling. After boiling, add spices, ginger, onion and garlic in the order of the predetermined ratio. Increase the firepower. After the water is boiled dry, heat it over low heat for 5-8 minutes. After cooling, filter it through 80 mesh sieve as material B for standby
③ preparation of minced beef: select the mixture of fresh lean beef and onion, ginger and garlic powder at 50:1, and then grind it into material C by meat grinder for standby
stir fry sauce
heat material B above 150 ℃, add material C and stir fry. After the beef is six mature, add soybean sauce and continue to stir fry for 3-5 minutes, then add material A. after all the materials in the pot boil, turn low heat and continue to add for 5 minutes. Add salt, sugar and monosodium glutamate and stir for 1-3 minutes to make it uniform
filling, venting and sterilization
3 Duomei compound beef sauce
experimental material
main ingredient: fresh beef
basic raw materials: commercial peanut butter, Douchi and chili sauce
auxiliary materials: vegetable oil, refined salt, white granulated sugar, pepper, curry powder,
monosodium glutamate, brewed rice vinegar, cooking wine, fresh onion, ginger and garlic (all on sale)
additives: Xanthan gum, edible grade potassium sorbate, sodium nitrite
main equipment and appliances
pulverizer, induction cooker, magnetic stirrer, colloid mill, steam sterilization pot, balance, beaker, measuring cylinder, knife, pot, cutting board, thermometer, stainless steel container, vacuum packaging machine, analytical balance and other common laboratory equipment
process flow
key points of operation
selection and treatment of raw materials
beef shall be fresh meat or frozen beef that has passed the sanitary inspection. It shall be free of corruption or peculiar smell. It shall not be mixed with impurities such as beef bones. Wash it with water for standby. Peel and clean the scallions, ginger and garlic, cut them with a knife, and break them with a tissue masher for standby L6; Mix the peanut butter, Douchi and chili sauce weighed according to the formula proportion evenly, and then refine them through a colloidal mill
marinate and grind meat
mix beef, edible sodium nitrite (60mg /kg), a certain amount of salt, cooking wine and spices evenly, marinate at room temperature for 1 hour, and then grind it into minced meat with meat grinder for standby
dissolution of thickener
Add xanthan gum slowly while stirring in water with appropriate temperature and proportion, and wait until it is completely dissolved for standby
preparation of seasoning liquid
heat the vegetable oil in the pot with an induction cooker, add onion, ginger and garlic into the hot oil and stir fry. When there is aroma overflow, add pepper and curry powder according to a certain proportion, stir fry quickly, add water, then heat to make it boil, and finally add salt, sugar and vinegar, keep it cool for 2 minutes
mixing and boiling
after the above raw materials are ready, pour the vegetable oil into the pot. When the temperature rises to about 130 ℃, add minced beef. Stir fry quickly and add an appropriate amount of cooking wine to remove the fishiness. After the beef is cooked, immediately add chili sauce, Douchi and peanut butter to mix evenly, then add a certain amount of seasoning liquid, and finally add dissolved thickener to keep it slightly boiling, Stir while heating. Adjust the viscosity and chroma of the sauce to stop heating
packaging, sterilization and cooling
mix the boiled beef sauce with 0.25 g /kg potassium sorbate and fill it into a soft packaging bag]. After filling, the sauce bag should be sealed while hot as soon as possible, put it into the vacuum packaging machine for air extraction packaging, and heat seal for 3 ~ 5 s. Sterilize 15 ~ 20 M.in at 110 ℃ with a sterilizing pot and quickly cool to room temperature

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