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Method for preparing fermentation type flavouring for cooking beef

A seasoning and fermented technology, which is applied in the field of preparation of fermented beef seasoning, can solve the problems that the characteristic aroma of beef is not strong enough, and the beef seasoning has a bitter taste.

Inactive Publication Date: 2007-07-18
GUANGXI UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Enzymatic hydrolysis is currently the most commonly used method and technology in the field of beef seasoning. Although this method has been widely studied and applied at home and abroad, there are still some shortcomings: the beef seasoning produced by this method has more or less bitter taste. In addition, the characteristic aroma of beef is still not strong enough

Method used

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PUM

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Abstract

A process for preparing the fermented flavouring of beef features that the Swiss lactobacillus is used for fermenting, the Nuoweixin hydraulic proteinase 2.4 L FG, papain, Nuoweixin composite proteinase, or their composition is used for enzymolysis, and its culture medium is optimized.

Description

technical field The invention provides a method for preparing fermented beef seasoning. The method adopts fresh or frozen beef to be ground, precooked, enzymatically hydrolyzed, especially fermented with Lactobacillus helveticus, and prepared by blending and the like. And it can be made into powder, paste, juice, etc. according to different market demands, and is applicable to fields such as catering, home cooking, and food ingredients. technical background Along with the raising of our people's living standard, people more and more tend towards diversity, naturalness, nutrition to the demand of seasoning. Beef seasoning originally appeared in instant noodles and other instant cooking foods in the form of extracts. In recent years, it has also entered the field of catering and home cooking and has developed rapidly. But the beef seasoning that domestic producer produces is to utilize extraction method or hydrolysis method (comprising acid hydrolysis and enzymatic hydrolysi...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L1/231A23L27/24A23L27/26
Inventor 任仙娥杨锋蔡连坤柯勇胡孝勇伍时华
Owner GUANGXI UNIVERSITY OF TECHNOLOGY
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