Beef, sauce how to make

Main ingredient: fresh beef.

Basic ingredients: commercially available peanut sauce, black bean sauce, chili sauce.

Accessories: Vegetable oil, refined salt, sugar, pepper, curry powder,

Monosodium glutamate, 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. [1]

Homemade Practice Editor

General Beef Sauce Practice

1 First pour the oil will be minced beef fried, poured out, the pot of oil and then fried fresh chili pepper minced, fried also poured out, the pot and then put the oil, in turn, into the bean paste, yellow dry sauce, ketchup, all kinds of seasoning, stirring non-stop, to the sauce stir-fried (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

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.