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, 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, while heating and stirring to 8O C, slowly add the spicy sauce and other auxiliaries, 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: select 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 cool through, cut into 0.25-12.5px2 diced mushrooms for the materiala standby;
②Spicy Oil Preparation: take the vegetable oil, dried red chili pepper pieces, and the oil is used as a substitute. 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 to a small fire to continue to join for 5 minutes, adding 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
General Beef Sauce Practice
1 First pour oil to stir-fry minced beef, pour out, pour oil in the pot and then stir-fry fresh chili pepper, stir-fry and pour out, the pot and then put the oil, put in the soybean paste, yellow dry sauce, ketchup, all kinds of seasoning in turn, keep stirring, stir-fry the sauce (with a small fire).
2 Put the beef and chili pepper into the sauce, continue to stir fry, cooked out that is ready.
Beef Sauce
Beef Sauce
Honey Beef Sauce Practice
1 Ingredients: refined vegetable oil, soybean original sauce, small yellow beef, chili peppers, sugar, peanuts, monosodium glutamate, green onions, ginger, garlic, valuable spices, potassium sorbate, ethyl poly maltol, shortening (antioxidant)
2 The use of the traditional natural fermentation process of the people of southern Anhui Province by the More than two months of natural light sunshine preparation of the original soybean paste, with small yellow beef and small yellow beef bones boiled in the original beef brine, the whole juice brine is not enough to simmer for more than 30 days, will be added to the natural sunshine of the original soybean paste and small yellow beef in the simmering, boiled for 3 hours into the whole juice beef sauce series with a unique aroma and taste.
Short Mushroom Beef Sauce
Main Ingredients: 12 mushrooms Beef 500g Fried Peanuts 50g Side Ingredients: Oyster Sauce 2 tablespoons Bean Sauce 2 tablespoons Black Bean 1 tablespoon Cooking Oil 4 tablespoons Pixi County Soy Bean 2 tablespoons
Methods/Steps
1 Prepare the mushrooms, soak them in water in advance.
2 Cut the mushrooms into diced mushrooms with a knife.
3 Wash the beef and chop it into mince.
4Add the consumed oil
5Add the bean paste.
6Mix well and marinate for 15 minutes.
7 Prepare the fried peanuts.
8Put them in a plastic bag and roll them out with a rolling pin.
9 Remove the crushed peanuts and set aside.
10 Chop the tempeh with a knife.
11Heat a pan and add the diced mushrooms.
12On medium heat, sauté the moisture from the mushrooms.
13 Stir-fry until the surface of the mushrooms is golden brown, remove the mushrooms and set aside.
14Heat the oil in the original pan and stir-fry the marinated beef cubes.
15On medium heat, stir-fry until the surface of the diced beef is browned.
Beef Sauce
Beef Sauce
16Add crushed black beans.
17Add Pixian bean paste.
18Toss with a spatula until each piece of diced beef is coated with the sauce.
19 Add the sauteed diced shiitake mushrooms and add the crushed peanuts.
20Toss with a spatula to mix well and the mushroom beef sauce is ready.