Main processing equipment
Cutting and mixing machine, jacketed pot, cooking pot, colloid mill, mixer, filling machine, sealing machine, etc.
process flow
Preparation of meat sauce base material, preparation of hot sauce, mixing, seasoning, stirring, pasteurization, hot filling, sealing, inspection, labeling and plastic packaging to obtain the finished product.
process technology
Chop beef into meat sauce base material, add marinating agent such as salt 2, marinate at 0 ~ 2℃ for 24 hours, then mold-shape, keep the temperature at 8℃ for 65,438 0.5 hours (to the center >: 72℃), and cool and demould. Cut into strips, bake in an oven at 60~70℃ to aw(0.90), put into a pulverizer and pulverize into powder, add a proper amount of vegetable oil, and put into a blender to fully stir to obtain minced meat.
Hot sauce modulation
The auxiliary materials of hot sauce are prepared in advance according to the traditional method of making hot sauce. Chopped bean paste, flour paste, peanuts, etc. Respectively frying salad oil in a jacketed pot to prepare red oil pepper. After pre-preparation, the auxiliary materials are mixed with a human colloid mill and emulsified into paste.
Mixed preparation of meat sauce
Pour the prepared minced meat into a jacketed pot with a blender, stir it to 80C while heating, slowly add auxiliary materials such as Chili sauce, keep stirring at 80 C for 1o ~ 15 minutes, and hot fill it into bottles. After tightening the capping machine, leave it for one day. If there is no air leakage, wipe the bottle, label it and heat seal it with plastic. [2]
2 portions of mushroom beef sauce
material
The formula is: fresh mushrooms 40-50%, soy sauce 10-30%, vegetable oil 15-35%, lean beef 3-8%, fresh onion 1-2%, fresh ginger 1-2% and fresh garlic. Monosodium glutamate 0.5- 1%, spice 1-2% (weight ratio of star anise, pepper, cinnamon and fennel is 3: 4: 2: 1), onion, ginger and garlic powder 1% (weight ratio1:)
preparation method
Raw material cleaning and pretreatment
(1) Pretreatment of Lentinus edodes rinsing: fresh Lentinus edodes are selected, pedicled, washed, blanched in water above 90℃ for 2-3 minutes, rinsed with flowing cold water in time and quickly cooled, and cut into 0.25- 12.5px2 diced Lentinus edodes as material A for later use;
(2) Preparation of spicy oil: take vegetable oil, dried chili blocks and water according to the ratio of 8: 1: 1, put them in a pot, heat and boil them, then add spices, ginger, onion and garlic according to a predetermined ratio, increase the fire, continue to heat the water for 5-8 minutes after boiling, and after cooling, filter them with an 80-mesh sieve to obtain material B for later use;
③ Preparation of beef stuffing: Mix fresh lean beef with onion, ginger and minced garlic at a ratio of 50: 1, and grind it into material C with a meat grinder for later use;
Sauté ed sauce
A long, wide pullover
A long, wide pullover
Heat material B to above 150℃, add material C and stir fry, add soy sauce and stir fry for 3-5 minutes after beef is half cooked, add material A and add salt, sugar and monosodium glutamate to stir fry for 1-3 minutes to make it even;
Filling, exhausting and sterilizing.
3 Mei Duo compound beef sauce
experimental materials
Raw material: fresh beef.
Basic ingredients: peanut butter, lobster sauce and Chili sauce.
Accessories: vegetable oil, refined salt, sugar, pepper, curry powder,
Monosodium glutamate, brewed rice vinegar, cooking wine, fresh onion, ginger and garlic (all commercially available).
Additives: xanthan gum, food-grade potassium sorbate, sodium nitrite.
Main equipment and appliances
Crusher, induction cooker, magnetic stirrer, colloid mill, steam sterilizer, balance, beaker, measuring cylinder, knife, pot, chopping 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 should be fresh meat or frozen beef that has passed the health inspection, without corruption and odor, and should not be mixed with impurities such as beef bones, and washed with water for later use. Peel onion, ginger and garlic, wash them, chop them with a knife, and break them with a tissue masher for later use. It is made by mixing peanut butter, fermented soybean and Chili sauce weighed according to the formula, and then refining with colloid mill once.
Cured meat and ground meat
Mix beef, edible sodium nitrite (60mg/kg), a certain amount of salt, cooking wine and spices evenly, marinate at room temperature for 65438±0h hours, and then grind them into minced meat with a meat grinder for later use.
Dissolution of thickener
Slowly add xanthan gum into water with proper temperature and proportion while stirring, and let it stand after it is completely dissolved.
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 the fragrance overflows, add pepper and curry powder according to a certain proportion, stir fry quickly, then add water, heat until boiling, and finally add salt, sugar and vinegar, keep it for 2 minutes and then cool.
Mixing and boiling
After the above raw materials are prepared, pour vegetable oil into the pot, add minced beef when the temperature rises to about 130℃, stir fry quickly, add proper amount of cooking wine to remove fishy smell, add Chili sauce, lobster sauce and peanut butter immediately after the beef is cooked, stir well, add a certain amount of seasoning liquid, and finally add dissolved thickener, keep it slightly boiling, and adjust the viscosity and chromaticity of the sauce while heating.
Packaging, sterilizing and cooling.
Mix the cooked beef paste with 0.25 g/kg potassium sorbate and put it into a soft packaging bag. After filling, it should be sealed as soon as possible while it is hot. Put the sauce package in a vacuum packaging machine for suction and heat sealing for 3 ~ 5 s, sterilize 1 10℃ in a sterilizer, and quickly cool it to room temperature.