CN107223718A - A kind of instant bull Pork and beans is done and its manufacture method - Google Patents
A kind of instant bull Pork and beans is done and its manufacture method Download PDFInfo
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- CN107223718A CN107223718A CN201710650657.6A CN201710650657A CN107223718A CN 107223718 A CN107223718 A CN 107223718A CN 201710650657 A CN201710650657 A CN 201710650657A CN 107223718 A CN107223718 A CN 107223718A
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- 235000015278 beef Nutrition 0.000 claims abstract description 60
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Done the invention discloses a kind of instant bull Pork and beans and its manufacture method, the beef dried bean curd includes the raw material of following parts by weight：Miscellaneous 150~180 parts of beans, 40~60 parts of beef, 10~20 parts of walnut kernel, 3~8 parts of saline cistanche, 1~6 part of gingko, 1~6 part of the root of Dahurain angelica, 5~15 parts of cloves, 5~12 parts of cassia, 3~10 parts of purple perilla, 20~40 parts of gypsum, 8~16 parts of Chinese anise, 1~5 part of Japan pepper essential oil, 5~10 parts of thick broad-bean sauce, 10~20 parts of yellow rice wine, 1~6 part of husky ginger, 1~5 part of fermented glutinour rice, 20~30 parts of salt, 10~20 parts of white sugar, 40~60 parts of olive oil.Manufacture method include miscellaneous beans processing, select slurry, beef stew, Tofu pudding stew in soy sauce, suppress pack.The beef dried bean curd comprehensive nutrition of the present invention is balanced, and unique flavor is tasty and refreshing, and toughness is good, and long shelf-life, manufacture method improves outward appearance and mouthfeel, with great market potential.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of instant bull Pork and beans is done and its manufacture method.
Background technology
Dried bean curd contains abundant protein and lecithin, can remove cholesterol of the absorption on vascular wall, and anti-hemostatic tube is hard
Change, prevention of cardiovascular disease, cardioprotection；Also contain several mineral materials, with supplement calcium and the bone caused by calcium deficiency can be prevented
Matter is loose, promotes skeleton development.Therefore a kind of preferable dried bean curd of taste is provided to be very important.With the development of society, people
Rhythm of life constantly accelerate, traditional diet product can not adapt to the requirement of Modern Live completely；In addition, with people
To the health requirements more and more higher of ready-to-eat food, production comprehensive nutrition, unique flavor, conveniently food have it is great
Market potential and economic benefit.
The content of the invention
It is an object of the invention to overcome above-mentioned the deficiencies in the prior art to be done there is provided a kind of instant bull Pork and beans and its manufacturer
Method, dried bean curd collocation beef and a variety of Chinese herbal medicines, dispensing, rich in several amino acids, protein, vitamin and trace element, battalion
General equilibrium is supported, unique flavor is tasty and refreshing, and toughness is good, and long shelf-life, manufacture method improves outward appearance and mouthfeel, with great city
Field potentiality.
The present invention solves technical problem and adopted the following technical scheme that：
A kind of instant bull Pork and beans is done, and includes the raw material of following parts by weight：Miscellaneous 150~180 parts of beans, 40~60 parts of beef, walnut kernel
10~20 parts, 3~8 parts of saline cistanche, 1~6 part of gingko, 1~6 part of the root of Dahurain angelica, 5~15 parts of cloves, 5~12 parts of cassia, purple perilla 3~
10 parts, 20~40 parts of gypsum, 8~16 parts of Chinese anise, 1~5 part of Japan pepper essential oil, 5~10 parts of thick broad-bean sauce, 10~20 parts of yellow rice wine,
1~6 part of husky ginger, 1~5 part of fermented glutinour rice, 20~30 parts of salt, 10~20 parts of white sugar, 40~60 parts of olive oil.
Preferably, the raw material of following parts by weight is included：Miscellaneous 160 parts of beans, 55 parts of beef, 15 parts of walnut kernel, 6 parts of saline cistanche,
2 parts of gingko, 3 parts of the root of Dahurain angelica, 10 parts of cloves, 9 parts of cassia, 7 parts of purple perilla, 36 parts of gypsum, 10 parts of Chinese anise, 3 parts of Japan pepper essential oil,
7 parts of thick broad-bean sauce, 16 parts of yellow rice wine, 3 parts of husky ginger, 25 parts of salt, 16 parts of white sugar, 3 parts of fermented glutinour rice, 52 parts of olive oil.
Preferably, the miscellaneous beans are one or more mixtures in mung bean, black soya bean, red bean, green soya bean, kidney bean.
Preferably, the thick broad-bean sauce is selected from Pixian bean sauce.
The manufacture method of above-mentioned instant dried beef, comprises the following steps：
（1）Miscellaneous beans processing：Weigh the miscellaneous beans of high-quality, after clear water is eluriated 3~5 times, be soaked in sodium bicarbonate aqueous solution 16~18 small
When, dry, exposure 4~6 hours, be put into fiberizer after defibrination by 3~5 isolated pure soya-bean milk naturally after taking-up, fall
Enter in autoclave, in 90~100 DEG C of 30~50min of mashing off, be filtrated to get miscellaneous soybean milk liquid；
（2）Point slurry：Miscellaneous soybean milk liquid is squeezed into a slurry tank, gypsum is added while stirring, 20~30min of solidification is stood after finishing and is obtained
To Tofu pudding；
（3）Beef is stewed：Beef is cut into 1~3mm of thickness bulk, is put into pressure cooker；By saline cistanche, gingko, the root of Dahurain angelica, fourth
Perfume, purple perilla, Chinese anise, husky ginger are put into pressure cooker using gauze wrapped, sequentially add purified water, salt, olive oil, beans
Valve sauce, slow fire stews 40~60min, filters while hot, the beef after being stewed；
（4）Tofu pudding stew in soy sauce：Tofu pudding is transferred in the infantees laid, processing infantees sealing compacting obtains dried bean curd embryo, is cut into beans
Dry block；Add stew in soy sauce in the bittern being made up of cassia, Japan pepper essential oil, yellow rice wine, fermented glutinour rice；
（5）Compacting packaging：Squeezing removes the dried bean curd after stew in soy sauce and the moisture in the beef after stewing, then by dried bean curd, walnut kernel, ox
Meat spice, pack obtains the instant bull Pork and beans and done after sterilizing, is put into the storage of 0~10 DEG C of freezer.
Preferably, the step（3）The consumption of purified water is 50~80 times of beef.
Preferably, the step（4）Stew in soy sauce is divided into two stages, and the first stage is 90~100 DEG C of 10~20min of stew in soy sauce,
100~110 DEG C of 5~10min of stew in soy sauce of second stage.
Preferably, the step（5）Sterilizing is specially 115~125 DEG C, 0.12~0.16MPa sterilizings, 20~30min.
Compared with prior art, the present invention has following beneficial effect：
（1）The instant bull Pork and beans of the present invention is done, using beans as main component, collocation beef and a variety of Chinese herbal medicines, dispensing, rich in many
Amino acid, protein, vitamin and trace element are planted, comprehensive nutrition is balanced, and unique flavor is tasty and refreshing, and toughness is good, long shelf-life, system
The method of making improves outward appearance and mouthfeel, with great market potential and economic benefit.
（2）The instant bull Pork and beans of the present invention is done, and miscellaneous beans are rich in protein, Flavonoid substances, dietary fiber, are conducive to human body
Enteron aisle it is unobstructed, toxin-expelling and face nourishing；Beef coordinates several kinds of Chinese medicinal materials, dispensing to decoct, and with reference to the nutritional ingredient of itself, also absorbs many
Kind of amino acid, protein, vitamin, it is edible after significantly improve body resistance against diseases, tonifying middle-Jiao and Qi, strengthening the muscles and bones, nourishes taste,
Breath wind that reduces phlegm；Coordinate rich in trace element, the brain-invigorating walnut benevolence of mineral matter；So that the instant bull Pork and beans does tasty, nutrition
It is abundant, the good merchantable brand of fast food.
（3）The present invention beef dried bean curd manufacture method, including miscellaneous beans processing, select slurry, beef stew, Tofu pudding stew in soy sauce, press
System packaging, passes through simple controllable process conditions, it is ensured that the green high-efficient in food processing process, fully draws having for food materials
Composition is imitated, is adapted to large-scale production.
Embodiment
Invention is described in further detail below in conjunction with specific embodiment.
Embodiment 1
A kind of instant bull Pork and beans is done, and includes the raw material of following weight：Mung bean 160kg, beef 55kg, walnut kernel 15kg, saline cistanche
6kg, gingko 2kg, root of Dahurain angelica 3kg, cloves 10kg, cassia 9kg, purple perilla 7kg, gypsum 36kg, Chinese anise 10kg, Japan pepper essential oil
3kg, Pixian bean sauce 7kg, yellow rice wine 16kg, husky ginger 3kg, salt 25kg, white sugar 16kg, fermented glutinour rice 3kg, olive oil 52kg.
The manufacture method of above-mentioned instant dried beef, comprises the following steps：
（1）Miscellaneous beans processing：High-quality mung bean is weighed, after clear water is eluriated 3 times, is soaked in sodium bicarbonate aqueous solution 16 hours, is taken out
Dry naturally afterwards, exposure 4 hours, be put into fiberizer after defibrination by 3 isolated pure soya-bean milk, pour into autoclave, in
90 DEG C of mashing off 50min, are filtrated to get miscellaneous soybean milk liquid.
（2）Point slurry：Miscellaneous soybean milk liquid is squeezed into a slurry tank, gypsum is added while stirring, solidification 20min is stood after finishing and is obtained
To Tofu pudding.
（3）Beef is stewed：Beef is cut into 1~3mm of thickness bulk, is put into pressure cooker；By saline cistanche, gingko, the root of Dahurain angelica,
Cloves, purple perilla, Chinese anise, husky ginger are put into pressure cooker using gauze wrapped, sequentially add purified water, salt, olive oil,
Thick broad-bean sauce, slow fire stews 60min, filters while hot, the beef after being stewed；Wherein, the consumption of purified water is 60 times of beef.
（4）Tofu pudding stew in soy sauce：Tofu pudding is transferred in the infantees laid, processing infantees sealing compacting obtains dried bean curd embryo, cuts
Into dried bean curd block；Add stew in soy sauce in the bittern being made up of cassia, Japan pepper essential oil, yellow rice wine, fermented glutinour rice；Stew in soy sauce is divided into two stages, the
One stage was 90 DEG C of stew in soy sauce 20min, 110 DEG C of stew in soy sauce 5min of second stage.
（5）Compacting packaging：Squeezing removes the dried bean curd after stew in soy sauce and the moisture in the beef after stewing, then by dried bean curd, walnut
Benevolence, beef spice, 120 DEG C, 0.12MPa sterilizing 30min, pack obtain the instant bull Pork and beans and done, and are put into 0~10 DEG C of freezer storage
Deposit.
Embodiment 2
A kind of instant bull Pork and beans is done, and includes the raw material of following weight：Black soya bean 155kg, beef 46kg, walnut kernel 12kg, saline cistanche
6kg, gingko 5kg, root of Dahurain angelica 5kg, cloves 12kg, cassia 7kg, purple perilla 5kg, gypsum 26kg, Chinese anise 9kg, Japan pepper essential oil
2kg, Pixian bean sauce 6kg, yellow rice wine 15kg, husky ginger 3kg, fermented glutinour rice 2kg, salt 25kg, white sugar 12kg, olive oil 45kg.
The manufacture method of above-mentioned instant dried beef, comprises the following steps：
（1）Miscellaneous beans processing：High-quality black soya bean is weighed, after clear water is eluriated 5 times, is soaked in sodium bicarbonate aqueous solution 18 hours, is taken out
Dry naturally afterwards, exposure 5 hours, be put into fiberizer after defibrination by 5 isolated pure soya-bean milk, pour into autoclave, in
100 DEG C of mashing off 50min, are filtrated to get miscellaneous soybean milk liquid.
（2）Point slurry：Miscellaneous soybean milk liquid is squeezed into a slurry tank, gypsum is added while stirring, solidification 25min is stood after finishing and is obtained
To Tofu pudding.
（3）Beef is stewed：Beef is cut into 1~3mm of thickness bulk, is put into pressure cooker；By saline cistanche, gingko, the root of Dahurain angelica,
Cloves, purple perilla, Chinese anise, husky ginger are put into pressure cooker using gauze wrapped, sequentially add purified water, salt, olive oil,
Thick broad-bean sauce, slow fire stews 50min, filters while hot, the beef after being stewed；Wherein, the consumption of purified water is 70 times of beef.
（4）Tofu pudding stew in soy sauce：Tofu pudding is transferred in the infantees laid, processing infantees sealing compacting obtains dried bean curd embryo, cuts
Into dried bean curd block；Add stew in soy sauce in the bittern being made up of cassia, Japan pepper essential oil, yellow rice wine, fermented glutinour rice；Stew in soy sauce is divided into two stages, the
One stage was 92 DEG C of stew in soy sauce 16min, 105 DEG C of stew in soy sauce 7min of second stage.
（5）Compacting packaging：Squeezing removes the dried bean curd after stew in soy sauce and the moisture in the beef after stewing, then by dried bean curd, walnut
Benevolence, beef spice, 118 DEG C, 0.15MPa sterilizing 25min, pack obtain the instant bull Pork and beans and done, and are put into 0~10 DEG C of freezer storage
Deposit.
Embodiment 3
A kind of instant bull Pork and beans is done, and includes the raw material of following weight：Red bean 167kg, beef 47kg, walnut kernel 13kg, saline cistanche
6kg, gingko 2kg, root of Dahurain angelica 3kg, cloves 12kg, cassia 7kg, purple perilla 6kg, gypsum 32kg, Chinese anise 12kg, Japan pepper essential oil
3kg, Pixian bean sauce 5kg, yellow rice wine 16kg, husky ginger 4kg, fermented glutinour rice 4kg, salt 27kg, white sugar 15kg, olive oil 55kg.
The manufacture method of above-mentioned instant dried beef, comprises the following steps：
（1）Miscellaneous beans processing：High-quality red bean is weighed, after clear water is eluriated 5 times, is soaked in sodium bicarbonate aqueous solution 18 hours, is taken out
Dry naturally afterwards, exposure 6 hours, be put into fiberizer after defibrination by 5 isolated pure soya-bean milk, pour into autoclave, in
100 DEG C of mashing off 50min, are filtrated to get miscellaneous soybean milk liquid.
（2）Point slurry：Miscellaneous soybean milk liquid is squeezed into a slurry tank, gypsum is added while stirring, solidification 30min is stood after finishing and is obtained
To Tofu pudding.
（3）Beef is stewed：Beef is cut into 1~3mm of thickness bulk, is put into pressure cooker；By saline cistanche, gingko, the root of Dahurain angelica,
Cloves, purple perilla, Chinese anise, husky ginger are put into pressure cooker using gauze wrapped, sequentially add purified water, salt, olive oil,
Thick broad-bean sauce, slow fire stews 60min, filters while hot, the beef after being stewed；Wherein, the consumption of purified water is 80 times of beef.
（4）Tofu pudding stew in soy sauce：Tofu pudding is transferred in the infantees laid, processing infantees sealing compacting obtains dried bean curd embryo, cuts
Into dried bean curd block；Add stew in soy sauce in the bittern being made up of cassia, Japan pepper essential oil, yellow rice wine, fermented glutinour rice；Stew in soy sauce is divided into two stages, the
One stage was 100 DEG C of stew in soy sauce 20min, 110 DEG C of stew in soy sauce 10min of second stage.
（5）Compacting packaging：Squeezing removes the dried bean curd after stew in soy sauce and the moisture in the beef after stewing, then by dried bean curd, walnut
Benevolence, beef spice, 125 DEG C, 0.12MPa sterilizing 30min, pack obtain the instant bull Pork and beans and done, and are put into 0~10 DEG C of freezer storage
Deposit.
Embodiment 4
A kind of instant bull Pork and beans is done, and includes the raw material of following weight：Green soya bean 180kg, beef 60kg, walnut kernel 20kg, saline cistanche
8kg, gingko 5kg, root of Dahurain angelica 6kg, cloves 10kg, cassia 12kg, purple perilla 10kg, gypsum 36kg, Chinese anise 15kg, pepper essence
Oily 5kg, Pixian bean sauce 8kg, yellow rice wine 15kg, husky ginger 6kg, fermented glutinour rice 5kg, salt 30kg, white sugar 20kg, olive oil 56kg.
The manufacture method of above-mentioned instant dried beef, comprises the following steps：
（1）Miscellaneous beans processing：High-quality green soya bean is weighed, after clear water is eluriated 3~5 times, is soaked in sodium bicarbonate aqueous solution 17 hours, takes
Dried naturally after going out, exposure 5 hours is put into fiberizer after defibrination by 5 isolated pure soya-bean milk, poured into autoclave,
In 100 DEG C of mashing off 50min, miscellaneous soybean milk liquid is filtrated to get.
（2）Point slurry：Miscellaneous soybean milk liquid is squeezed into a slurry tank, gypsum is added while stirring, solidification 30min is stood after finishing and is obtained
To Tofu pudding.
（3）Beef is stewed：Beef is cut into 1~3mm of thickness bulk, is put into pressure cooker；By saline cistanche, gingko, the root of Dahurain angelica,
Cloves, purple perilla, Chinese anise, husky ginger are put into pressure cooker using gauze wrapped, sequentially add purified water, salt, olive oil,
Thick broad-bean sauce, slow fire stews 60min, filters while hot, the beef after being stewed；Wherein, the consumption of purified water is 60 times of beef.
（4）Tofu pudding stew in soy sauce：Tofu pudding is transferred in the infantees laid, processing infantees sealing compacting obtains dried bean curd embryo, cuts
Into dried bean curd block；Add stew in soy sauce in the bittern being made up of cassia, Japan pepper essential oil, yellow rice wine, fermented glutinour rice；Stew in soy sauce is divided into two stages, the
One stage was 100 DEG C of stew in soy sauce 10min, 110 DEG C of stew in soy sauce 5min of second stage.
（5）Compacting packaging：Squeezing removes the dried bean curd after stew in soy sauce and the moisture in the beef after stewing, then by dried bean curd, walnut
Benevolence, beef spice, 115 DEG C, 0.16MPa sterilizing 20min, pack obtain the instant bull Pork and beans and done, and are put into 0~10 DEG C of freezer storage
Deposit.
Described above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-mentioned implementation
Example, all technical schemes belonged under thinking of the present invention belong to protection scope of the present invention.It should be pointed out that for the art
Those of ordinary skill for, some improvements and modifications without departing from the principles of the present invention, also should be regarded as the present invention
Protection domain.
Claims (8)
1. a kind of instant bull Pork and beans is done, it is characterised in that include the raw material of following parts by weight：Miscellaneous 150~180 parts of beans, beef 40
~60 parts, 10~20 parts of walnut kernel, 3~8 parts of saline cistanche, 1~6 part of gingko, 1~6 part of the root of Dahurain angelica, 5~15 parts of cloves, cassia 5
~12 parts, 3~10 parts of purple perilla, 20~40 parts of gypsum, 8~16 parts of Chinese anise, 1~5 part of Japan pepper essential oil, 5~10 parts of thick broad-bean sauce,
10~20 parts of yellow rice wine, 1~6 part of husky ginger, 1~5 part of fermented glutinour rice, 20~30 parts of salt, 10~20 parts of white sugar, 40~60 parts of olive oil.
2. instant bull Pork and beans according to claim 1 is done, it is characterised in that include the raw material of following parts by weight：Miscellaneous beans 160
Part, 55 parts of beef, 15 parts of walnut kernel, 6 parts of saline cistanche, 2 parts of gingko, 3 parts of the root of Dahurain angelica, 10 parts of cloves, 9 parts of cassia, 7 parts of purple perilla,
36 parts of gypsum, 10 parts of Chinese anise, 3 parts of Japan pepper essential oil, 7 parts of thick broad-bean sauce, 16 parts of yellow rice wine, 3 parts of husky ginger, 25 parts of salt, white sugar 16
Part, 3 parts of fermented glutinour rice, 52 parts of olive oil.
3. instant bull Pork and beans according to claim 1 is done, it is characterised in that the miscellaneous beans are mung bean, black soya bean, red bean, green grass or young crops
One or more mixtures in beans, kidney bean.
4. instant bull Pork and beans according to claim 1 is done, it is characterised in that the thick broad-bean sauce is selected from Pixian bean sauce.
5. the manufacture method of the instant dried beef according to claim any one of 1-4, it is characterised in that including following step
Suddenly：
（1）Miscellaneous beans processing：Weigh the miscellaneous beans of high-quality, after clear water is eluriated 3~5 times, be soaked in sodium bicarbonate aqueous solution 16~18 small
When, dry, exposure 4~6 hours, be put into fiberizer after defibrination by 3~5 isolated pure soya-bean milk naturally after taking-up, fall
Enter in autoclave, in 90~100 DEG C of 30~50min of mashing off, be filtrated to get miscellaneous soybean milk liquid；
（2）Point slurry：Miscellaneous soybean milk liquid is squeezed into a slurry tank, gypsum is added while stirring, 20~30min of solidification is stood after finishing and is obtained
To Tofu pudding；
（3）Beef is stewed：Beef is cut into 1~3mm of thickness bulk, is put into pressure cooker；By saline cistanche, gingko, the root of Dahurain angelica, fourth
Perfume, purple perilla, Chinese anise, husky ginger are put into pressure cooker using gauze wrapped, sequentially add purified water, salt, olive oil, beans
Valve sauce, slow fire stews 40~60min, filters while hot, the beef after being stewed；
（4）Tofu pudding stew in soy sauce：Tofu pudding is transferred in the infantees laid, processing infantees sealing compacting obtains dried bean curd embryo, is cut into beans
Dry block；Add stew in soy sauce in the bittern being made up of cassia, Japan pepper essential oil, yellow rice wine, fermented glutinour rice；
（5）Compacting packaging：Squeezing removes the dried bean curd after stew in soy sauce and the moisture in the beef after stewing, then by dried bean curd, walnut kernel, ox
Meat spice, pack obtains the instant bull Pork and beans and done after sterilizing, is put into the storage of 0~10 DEG C of freezer.
6. the manufacture method of instant dried beef according to claim 5, it is characterised in that the step（3）Purified water
Consumption is 50~80 times of beef.
7. the manufacture method of instant dried beef according to claim 5, it is characterised in that the step（4）Stew in soy sauce is divided into
Two stages, the first stage is 90~100 DEG C of 10~20min of stew in soy sauce, 100~110 DEG C of 5~10min of stew in soy sauce of second stage.
8. the manufacture method of instant dried beef according to claim 5, it is characterised in that the step（5）Sterilizing is specific
For 115~125 DEG C, 0.12~0.16MPa sterilizings, 20~30min.
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| CN105815459A (en) * | 2016-03-24 | 2016-08-03 | 镇远乐豆坊食品有限公司 | Hard bean curd of chicken bouillon flavor and preparation method thereof |
| CN105831267A (en) * | 2016-03-24 | 2016-08-10 | 镇远乐豆坊食品有限公司 | Beef-flavor dried bean curd and preparation method thereof |
| CN106722182A (en) * | 2016-11-25 | 2017-05-31 | 安庆市胡氏食品有限公司 | A kind of beef flavour bean product |
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- 2017-08-02 CN CN201710650657.6A patent/CN107223718A/en not_active Withdrawn
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1294867A (en) * | 1999-11-04 | 2001-05-16 | 浙江大学 | Production process of dried bean curd |
| CN1907112A (en) * | 2006-07-18 | 2007-02-07 | 李盛秋 | Pickle made of single traditional chinese medicinal material and process for producing same |
| CN103271363A (en) * | 2013-05-30 | 2013-09-04 | 重庆市蓬江食品有限公司 | Processing technology of spicy roast beef |
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| CN105707276A (en) * | 2016-01-14 | 2016-06-29 | 安徽省好再来食品有限公司 | Production method of beef-taste bean products |
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Application publication date: 20171003 |