Main processing equipment
Chopper, sandwich pot, cooking pot, colloid mill, mixer, filling machine and sealing machine.
Process
Meat sauce base material modification, spicy sauce modification, a mixture of a spice mixing a stirring a pasteurization a hot filling a sealing a test a labeling a plastic sealing a finished product
Processing
Meat sauce base material modification of beef chopped finely and then add 2 salt and other marinade, O ~ 2 ℃ marinade for 24 hours after the mold molding, in the cooking pot at 8 ℃ heat preservation 1.5 hours (to the center of the center), and so on. 5 hours (to the center & gt; 72 ℃) after cooling, demolding. Then cut into strips, baked in the oven at 60 ~ 70 ℃ conditions to aw (0.90, in the pulverizer into powder, add the right amount of vegetable oil in the blender and mix thoroughly for minced meat standby.
Spicy sauce modulation
The spicy sauce auxiliary materials according to the traditional spicy sauce production method of pre-modulation, with salad oil in a sandwich pan, respectively, chopping machine chopped fine bean paste and noodle sauce, peanuts, etc. frying, and the production of red oil chili, pre-modulation, auxiliary materials mixed with a colloidal mill emulsified into a sauce.
Meat sauce mixing and modulation
Pour the first prepared minced meat into a sandwich pan with a blender, stirring while heating to 8O C, slowly add the spicy sauce and other auxiliary ingredients, keep 80C stirring 1O ~ 15 minutes, hot filling into the bottle. Capping machine screwed tightly, placed in observation for a day, no air leakage, you can wipe the bottle, labeling and plastic heat sealing. [2]
2 Shiitake Beef Sauce
Materials
Recipe for: fresh shiitake mushrooms 40-50%, soybean paste 10-30%, vegetable oil 15-35%, lean beef 3-8%, fresh green onions 1-2%, fresh ginger 1-2%, fresh garlic 1-2%, dried red chili peppers 1.7-3.4%, cooking salt 1-3%, sugar 1-3%, monosodium glutamate 0.5 -1%, spices (star anise, peppercorns, cinnamon, cumin in the ratio of 3:4:2:1 by weight) 1-2%, dried onion, ginger, garlic powder (in the ratio of 1:1:1 by weight) 0.06-0.16%.
Preparation method
Raw material netting and pretreatment
①Mushroom rinsing and pretreatment: pick fresh mushrooms to remove the stalk and wash, hot blanching in water above 90 ℃ for 2-3 minutes, rinsed with flowing cold water in time to quickly cold, cut into 0.25-12.5px2 of mushroom dices for material a spare;
②Spicy oil preparation: take Vegetable oil, dry red pepper pieces, water to 8:1:1 ratio into the pot heating and simmering, open the pot and then according to the predetermined proportion of the order to add spices, ginger, onion, garlic, increase the fire until the water boiled dry after a small fire to continue to heat for 5-8 minutes, cooled by 80 mesh sieve filtration of material b standby;
③ preparation of minced beef: selected fresh lean beef and onion, ginger, garlic powder mixture mixed at 50:1 After the meat grinder for material C spare;
Sauce frying
beef sauce
beef sauce
will be heated to more than 150 ℃ material b after adding material C stir fry, to beef six mature after adding soybean paste to continue to stir fry for 3-5 minutes, and then add material a to be in the pot of all the material to boil and turn to a small fire to continue to join 5 minutes, add salt, sugar Add salt, sugar, monosodium glutamate and stir for 1-3 minutes to make it uniform;
Filling, venting and sterilizing.
3 Multi-marinated Compound Beef Sauce
Experimental materials
Main ingredient: fresh beef.
Base ingredients: commercially available peanut butter, tempeh, chili sauce.
Accessories: Vegetable oil, refined salt, sugar, pepper, curry powder,
Monosodium glutamate (MSG), brewed rice vinegar, cooking wine, fresh green onion, ginger and garlic (all commercially available).
Additives: xanthan gum, food grade potassium sorbate, sodium nitrite.
Main equipment and apparatus
Mill, induction furnace, magnetic stirrer, colloid mill, steam sterilizer, balance, beakers, measuring cylinders, knives, pots, cutting boards, thermometers, stainless steel container, vacuum packaging machine, analytical balance and other commonly used equipment in the laboratory.
Process
Operating Points
Raw material selection and processing
Beef selection of health inspection of fresh or frozen beef, no corruption or odor, shall not be mixed with cattle bones and other impurities, washed with water and spare. Onion, ginger, garlic peeled and cleaned with a knife and chopped, and tissue masher to break it up and spare L6; will be weighed according to the recipe ratio of peanut butter, tempeh, chili sauce mixed well, and then over a colloid mill to refine.
Marination, meat grinder
Beef, edible sodium nitrite (60mg/kg), a certain amount of salt, cooking wine, spices and mix well, marinate at room temperature for 1 h, then use a meat grinder to grind into minced meat spare.
Dissolution of thickening agent
Add xanthan gum slowly into the water at the appropriate temperature and proportion while stirring, and wait until it is completely dissolved and ready to use.
Preparation of seasoning liquid
Heat the vegetable oil in the pot with induction cooker, add onion, ginger and garlic into the hot oil and stir-fry, when there is aroma overflowing, add pepper and curry powder according to a certain proportion, stir-fry quickly and add water, then heat to make it boil, and finally add salt, sugar and vinegar, and then keep it for 2 minutes and then cool for use.
Mixing, simmering
When the above ingredients are ready, pour vegetable oil into the pot, when the temperature rises to about 130 ℃, add ground beef, stir fry quickly and add the appropriate amount of wine to go to the fishy, to be beef stir fry, and then immediately add the chili sauce, edamame beans and peanut butter, so that it is well-mixed, and then add a certain amount of flavoring liquid, and then finally add the dissolved thickening agent, keep the boiling, while heating and stirring, regulate the sauce, and then keep it boiling. Stir while heating, adjust the consistency and color of the sauce and stop heating.
Encapsulation, sterilization, cooling
The boiled beef sauce and 0.25 g/kg of potassium sorbate mixed well and filled into the soft packaging bag ]. After filling should be sealed as soon as possible while hot, the sauce bag will be put into the vacuum packaging machine for pumping packaging, heat sealing 3 ~ 5 S. Sterilization with a sterilizer at 110 ℃ in the sterilization of 15 ~ 20 m.in, quickly cooled to room temperature can be