A kind of fermented beef paste and preparation method thereof

Abstract

The invention relates to a method for preparing fermented beef paste. The raw materials include beef, soybean meal, flour, mushroom powder, salt and water. The production process adopts a low-salt solid-state fermentation method, and the fermentation bacteria adopt Aspergillus oryzae A100-8 and salt-tolerant yeast S3- 2 and salt-tolerant lactic acid bacteria, the specific steps include the preparation of Aspergillus oryzae A100-8 koji, the preparation of beef paste Daqu and the fermentation of beef paste. According to the different nutritional characteristics of animal protein and vegetable protein, the present invention mixes beef and soybean meal for fermentation to prepare a nutritious and unique flavored sauce product. The beef sauce has a prominent ester aroma, a more delicious taste, and contains animal protein. The nutritional complementarity with plant protein is more 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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