Fermentation type beef sauce and preparation method thereof

Abstract

The invention relates to a preparation method of a beef sauce. According to the preparation method, raw materials comprise beef, bean pulp, flour, lentinus edodes powder, salt and water. A production process adopts a low-salt solid-state fermentation method; fermentation strains adopt aspergillus oryzae A100-8, a salt-tolerant yeast S3-2 and salt-tolerant lactobacillus. The specific steps comprise preparation of aspergillus oryzae A100-8 koji, preparation of beef sauce yeast and fermentation of the beef sauce. According to the preparation method, the beef and the bean pulp are mixed and fermented to according to different nutritional characteristics of animal proteins and plant proteins so as to prepare a sauce product with abundant nutrition and unique flavor; the beef sauce has a prominent aroma and a delicious mouth feel, and also has the nutrition supplementary effects of the animal proteins and the plant proteins; the beef sauce is favored by consumers.

Description

technical field [0001] The invention belongs to the field of food, and relates to a condiment, in particular to a fermented beef paste and a preparation method thereof. Background technique [0002] In recent years, with the improvement of living standards and health awareness, people began to pay more attention to the relationship between diet and health. Fermented food is made through natural fermentation, and its nutritional, medical and health functions have begun to receive more and more attention, so it has gradually become a healthy food that people love. Livestock and poultry meat are fermented by beneficial microorganisms, making fermented meat and Compared with fresh meat, general fresh meat contains more polypeptides and various amino acids with richer and more reasonable proportions, which makes the protein in fermented meat products easier to be digested and absorbed by the human body, has better biochemical availability, and forms a large amount of aroma. Subs...

AI Technical Summary

Problems solved by technology

[0003] The traditional beef sauce is made by blending beef and soybean paste in the later stage. The beef has not been subjected to the action of microorganisms, so it cannot achieve the nutritional value of fermented meat.

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