Ingredients: selected beef 5, selected dried red pepper 5, pepper 2, spiced powder 0.5, bean paste (or sweet noodle paste) 50, salad oil 20, sesame 1, walnut kernel 05, peanut kernel 8, Longtai 8606 high umami element 05, white sugar 2, soy sauce 2, cooking wine 05 and ginger sauce 65438.
1. Pretreatment: beef is ground into minced meat, dried red pepper is coarsely crushed, bean paste is finely ground with colloid mill, sesame is fried, walnut and peanut are coarsely crushed and fried, and pepper is finely ground.
2. Heat the oil, add the dried red pepper and fry until the color is slightly burnt and fragrant; Add spiced powder and bean paste, stir-fry, add while it is hot, then stir-fry ginger and garlic, and pay attention to the heat of each material after adding.
3. Add other ingredients except essence, stir with low fire for 5 minutes, cool, add essence and stir evenly.
In the meat flavor essence, Maillard reaction (Maillard reaction) conditioning essence is made of protein raw materials (meat, yeast protein, peptide and acid, hydrolyzed protein), various sugar raw materials, fat raw materials and many other organic raw materials through Maillard reaction during heating. Its reactant ratio is the same as many flavor precursors in raw meat, and it can produce flavor substances such as raw meat during heating, which produces the same taste and flavor as real meat and enhances the taste of the product. Through modern flavor blending technology and adding edible spices, it embodies the coordination and unity of head fragrance, body fragrance and base fragrance, thus giving seasoning products richer aroma and flavor.