CN101091550A - Technique for preparing sauce package for beef noodle of shiitake fungus - Google Patents
Technique for preparing sauce package for beef noodle of shiitake fungus Download PDFInfo
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- CN101091550A CN101091550A CNA2006100450723A CN200610045072A CN101091550A CN 101091550 A CN101091550 A CN 101091550A CN A2006100450723 A CNA2006100450723 A CN A2006100450723A CN 200610045072 A CN200610045072 A CN 200610045072A CN 101091550 A CN101091550 A CN 101091550A
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Abstract
The present invention relates to a flavouring material bag for lentinus edodes beef noodles. Its raw material composition includes 45kg of palm oil, 9kg of fresh beef fat, 5kg of beef, 10.2kg of green scallion, 3.8kg of fresh ginger, 3kg of garlic, 6kg of edible salt, 4kg of chicken skin, 5kg of monosodium glutamate, 0.6kg of cooking wine, 1.5kg of chicken-spiced material, 1.7kg of dried lentinus edodes, 0.3kg of I+G, 0.3kg of dried scallops, 0.2kg of lentinus essence (21083), 1.2kg of beef extract (E2006) and 2.7kg of beef extract (E2012). Said invention also provides its preparation process and its concrete steps.
Description
Technical field
This invention relates to food auxiliary material process technology.Particularly a kind of manufacture craft of beef noodle of shiitake fungus sauce bag.
Background technology
Purpose of the present invention is exactly the manufacture craft that increases a kind of beef noodle of shiitake fungus sauce bag.
Summary of the invention
Purpose of the present invention just provides a kind of manufacture craft of beef noodle of shiitake fungus sauce bag.
Embodiments of the present invention:
Composition of raw materials: palm oil 45kg, bright butter 9kg, beef 5kg, verdant 10.2kg, ginger 3.8kg, garlic 3kg, salt 6kg, cock skin 4kg, monosodium glutamate 5kg, cooking wine 0.6kg, chicken simmered in brown sauce material 1.5kg, dried thin mushroom 1.7kg, I+G0.3kg, dried scallop powder 0.3kg, lenthionine (21083) 0.2kg, beef extract (E2006) 1.2kg, beef extract (E2012) 2.7kg.
Technological process: add essence → packing below the palm oil → bright butter, cock skin → bright green onion → beef → ginger, garlic → sauced meat material → salt → mushroom → monosodium glutamate, dried scallop powder → cooling → 80 ℃.
Preparation method: add cock skin, butter when palm oil is heated to 120 ℃.Cock skin, butter particle are fried to golden yellow, chew toughly and not burnt, be the best when rehydration is just agreeable to the taste, add bright green onion then.The aquatic foods green onion is fried, and adds suitable quantity of water this moment immediately to golden yellow, is used for softening the green onion particle, and collects verdant fragrance.It is fried to the beef granules golden yellow, tough and not burnt to add beef.All raw materials add and finish, and heating is stirred to no a large amount of steam and overflows, and stop heating and cool off.The closing in temperature is controlled at 104 ℃-108 ℃.Dispose and will pack immediately under the temperature that is fit to, open-assembly time is not long in air, to avoid oxidation deterioration.Should note anti-oxidant and anticorrosion when temperature is high.
Manufacture craft of the present invention is simple, and is with low cost; Beef noodle of shiitake fungus sauce bag is nutritious, and taste is moderate; Because beef noodle of shiitake fungus sauce bag delicious flavour of the present invention is so the adaptation population is more extensive; The holding time is longer, edible more convenient after the packing of product of the present invention.
Claims (3)
1, a kind of manufacture craft of beef noodle of shiitake fungus sauce bag is characterized in that being made up of following raw material: palm oil 45kg, bright butter 9kg, beef 5kg, verdant 10.2kg, ginger 3.8kg, garlic 3kg, salt 6kg, cock skin 4kg, monosodium glutamate 5kg, cooking wine 0.6kg, chicken simmered in brown sauce material 1.5kg, dried thin mushroom 1.7kg, I+G0.3kg, dried scallop powder 0.3kg, lenthionine (21083) 0.2kg, beef extract (E2006) 1.2kg, beef extract (E2012) 2.7kg.
2, the manufacture craft of a kind of beef noodle of shiitake fungus sauce bag according to claim 1 is characterized in that: technological process is to add essence → packing below the palm oil → bright butter, cock skin → bright green onion → beef → ginger, garlic → sauced meat material → salt → mushroom → monosodium glutamate, dried scallop powder → cooling → 80 ℃.
3, the manufacture craft of a kind of beef noodle of shiitake fungus sauce bag according to claim 1 is characterized in that: add cock skin, butter when palm oil is heated to 120 ℃.Cock skin, butter particle are fried to golden yellow, chew toughly and not burnt, be the best when rehydration is just agreeable to the taste, add bright green onion then.The aquatic foods green onion is fried, and adds suitable quantity of water this moment immediately to golden yellow, is used for softening the green onion particle, and collects verdant fragrance.It is fried to the beef granules golden yellow, tough and not burnt to add beef.All raw materials add and finish, and heating is stirred to no a large amount of steam and overflows, and stop heating and cool off.The closing in temperature is controlled at 104 ℃-108 ℃.Dispose and pack immediately, open-assembly time is not long in air, to avoid oxidation deterioration.Should note anti-oxidant and anticorrosion when temperature is high.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100450723A CN101091550A (en) | 2006-06-23 | 2006-06-23 | Technique for preparing sauce package for beef noodle of shiitake fungus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100450723A CN101091550A (en) | 2006-06-23 | 2006-06-23 | Technique for preparing sauce package for beef noodle of shiitake fungus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101091550A true CN101091550A (en) | 2007-12-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100450723A Pending CN101091550A (en) | 2006-06-23 | 2006-06-23 | Technique for preparing sauce package for beef noodle of shiitake fungus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101091550A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342489A (en) * | 2011-09-19 | 2012-02-08 | 天津春发生物科技集团有限公司 | Stewed beef sauce bag and preparation method thereof |
| CN102613538A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Mushroom beef paste and preparation method thereof |
| CN102813220A (en) * | 2012-08-31 | 2012-12-12 | 江苏迈斯克食品有限公司 | Method for making mushroom beef granules |
| CN102845728A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Stewed chicken with mushroom seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
| CN103202458A (en) * | 2012-01-12 | 2013-07-17 | 张英君 | Beef mushroom paste and preparation method thereof |
| CN103349268A (en) * | 2013-04-24 | 2013-10-16 | 许昌学院 | Instant mushroom sauce bag of instant noodle |
| CN103948004A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Fruit and vegetable beef sauce and preparation method thereof |
| CN105380234A (en) * | 2015-11-27 | 2016-03-09 | 徐州立方机电设备制造有限公司 | Oyster mushroom beef paste and preparation method thereof |
| CN105942416A (en) * | 2016-05-25 | 2016-09-21 | 湖南生物机电职业技术学院 | Making method of instant wet noodles seasoning bag |
-
2006
- 2006-06-23 CN CNA2006100450723A patent/CN101091550A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342489A (en) * | 2011-09-19 | 2012-02-08 | 天津春发生物科技集团有限公司 | Stewed beef sauce bag and preparation method thereof |
| CN102342489B (en) * | 2011-09-19 | 2013-05-08 | 天津春发生物科技集团有限公司 | Stewed beef sauce bag and preparation method thereof |
| CN103202458A (en) * | 2012-01-12 | 2013-07-17 | 张英君 | Beef mushroom paste and preparation method thereof |
| CN102613538A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Mushroom beef paste and preparation method thereof |
| CN102813220A (en) * | 2012-08-31 | 2012-12-12 | 江苏迈斯克食品有限公司 | Method for making mushroom beef granules |
| CN102813220B (en) * | 2012-08-31 | 2014-03-26 | 江苏迈斯克食品有限公司 | Method for making mushroom beef granules |
| CN102845728A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Stewed chicken with mushroom seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
| CN103349268A (en) * | 2013-04-24 | 2013-10-16 | 许昌学院 | Instant mushroom sauce bag of instant noodle |
| CN103948004A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Fruit and vegetable beef sauce and preparation method thereof |
| CN105380234A (en) * | 2015-11-27 | 2016-03-09 | 徐州立方机电设备制造有限公司 | Oyster mushroom beef paste and preparation method thereof |
| CN105942416A (en) * | 2016-05-25 | 2016-09-21 | 湖南生物机电职业技术学院 | Making method of instant wet noodles seasoning bag |
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