First, the raw material of the mushroom beef pasta sauce 2. Control of raw materials: palm oil must strictly control the acid price, and select different palm oils with different melting points depending on the season; butter and beef should be kept fresh, otherwise the flavor of mushrooms and beef taste will be affected, and beef and beef tallow cut into Fine particles, goose bumps cut into small granular spare. Beef, fresh garlic, fresh ginger, and shiitake mushrooms are cut into fine particles using a cutting machine. Second, the production process of mushroom beef sauce package 1. Process flow of mushroom beef sauce package: palm oil → fresh butter, chicken skin → fresh onion → beef → ginger, garlic → sauce meat → salt → mushrooms – monosodium glutamate, dry pekin → cooling → add flavor below 80°C → suitable Temperature for packaging 2. Sauce Notes: When palm oil is heated to 120°C, add chicken skin and butter. Chicken skin and butter crumbs are golden brown, chewing tough and not coke, rehydration is the best when it is palatable, and then add fresh green onions. Fresh green onion fry until golden brown, add right amount of water immediately at this time, used to soften the onion granules, and collect the aroma of green onion; Add the beef and fry until the beef granule is golden yellow, tenacious but not coke. After all the raw materials were added, the mixture was heated and stirred until there was no large amount of steam overflow, and heating was stopped for cooling. The outlet temperature is controlled at 104°C-108°C. After processing, pack it immediately at a suitable temperature. Do not expose it to air for too long to avoid deterioration by oxidation. When the temperature is high, attention should be paid to anti-oxidation and anti-corrosion. Third, the formula of mushroom powder matching formula Salt 50, Sugar 6, MSG 14, Maltodextrin 17.1, Caramel 1, Garlic Powder 2, Ginger Powder 1, Fennel Powder 0.3, Black Pepper 0.2, Chilli Powder 0.3, I+G 0.5, Steban 0.2, anti-caking agent 0.2, beef essence (21103) 0.2, beef essence (B-6) 3, beef essence (B-18) 2, mushroom essence (21055) 2. The processing technology of the powder bag is very simple. The main two blocks are mixed and packaged. The caramel is first opened with salt to prevent caramel agglomeration and uneven mixing. The liquid flavor (21103) is first opened with salt; After the raw material of the tide is put, the raw materials that do not absorb moisture are put first; the essence and spice are put at the end; the finished mixed powder must be packaged in a timely manner, and if it needs temporary storage, it should be sealed and stored. Garlic.Ginger.onion.peeled Onion.peeled Garlic.frozen Onion Pieces garlic.Ginger.onion.peeled onion.peeled garlic.frozen onion pieces henan junzhian food co., ltd , https://www.junzhianfood-onion.com
1. Raw material ratio of beef noodles with beef balls: palm oil 45kg, fresh butter 9kg, beef 5kg, shallot 10.2kg, ginger 3.8kg, garlic 3kg, salt 6kg, chicken skin 4kg, monosodium glutamate 5kg, cooking wine 0.6kg, sauce chicken 1.5kg, dried mushrooms 1.7kg, I+G0.3kg, melamine 0.3kg, mushroom flavor (21083) 0.2kg, beef extract (E2006) 1.2kg, beef extract (E2012) 2.7kg
We mainly export European Chinese onions, garlic and ginger.
Fresh yellow onion and red onion size 60-80mm 70-90mm 90-110mm 10kg/net bag, 20kg/net bag or 25kg/net bag (2019 new crop onion)
Peeled yellow onion and red onion size 60-80mm 70-90mm 90-110mm 10kg / box, 20kg / box, filled with nitrogen, storage time of 90 days.
Frozen onion, frozen onion cube, frozen onion ring 10kg/box or 20kg/box Save for 2 years.
We also offer garlic, ginger and peeled garlic
Our onions have been sold in the Netherlands, the UK, Poland, and Italy, and the quality is very good.
Looking forward to your response, I am very happy to quote you.
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