Method for preparing fermentation type flavouring for cooking beef

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...

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 abroa