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Preparation method of composite beef seasoning

A production method and seasoning technology are applied in the production field of compound beef seasoning, which can solve the problems of dark color of finished products, inconspicuous product flavor and other problems, and achieve improved bioavailability, increased soluble calcium content, high nutrition and high bioavailability rate effect

Inactive Publication Date: 2015-08-12
LANXI BAIXIANYUAN CONDIMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention adopts beef and beef bone as the main raw material, and utilizes the mutual supplementary effect of the two on nutrition and flavor to provide a method for making a compound beef seasoning with high nutrition and high bioavailability. Partial processing solves the problem of unobvious characteristic aroma of a single beef bone raw material product and dark color of the finished product; the processing method combined with step-by-step enzymatic hydrolysis and fermentation technology not only improves the quality of peptides, free amino acids, and peptide chelated calcium in the finished product. and other nutrients, and effectively remove the bitter peptides produced in the enzymatic hydrolysis process through the action of microorganisms

Method used

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  • Preparation method of composite beef seasoning
  • Preparation method of composite beef seasoning
  • Preparation method of composite beef seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] (1) Raw material handling

[0048] Take 1kg each of fresh beef bones and beef (purchased in the market), wash them in clean water, and then blanch them at 70°C for 3 minutes, take them out and soak them in cold water to remove surface dirt, cut the beef into pieces, coarsely chop the beef bones, and drain for later use.

[0049] The bovine bone was placed in a YB-FD-18 vacuum freeze dryer (Shanghai Yibei Industrial Co., Ltd.) for 24 hours, and then it was pulverized by an XDW-6BI laboratory-specific low-temperature ultrafine pulverizer (Jinan Dawei Machinery Co., Ltd.) to prepare an average grain size. 0.1-0.5mm in diameter bone meal, 0.9kg of bone meal was obtained.

[0050] Take 100g dried mint leaves, 100g dried onions, 50g dried green onions, 50g ginger, 80g tangerine peel, 30g edible salt, 20g monosodium glutamate, 40g dried peppers, 20g white sugar, 20g star anise, 20g cinnamon, 20g peppercorns, 20g fennel , cloves 20g, tea leaves 20g. It is made into powder by ...

Embodiment 2

[0069] (1) Raw material handling

[0070] Take 1kg of fresh beef bones and 1.5kg of beef (commercially purchased), wash them in clean water, and then blanch them at 70°C for 3 minutes, take them out and soak them in cold water to remove surface dirt, cut the beef into pieces, coarsely chop the beef bones, and drain for later use .

[0071] The bovine bone was placed in a YB-FD-18 vacuum freeze dryer (Shanghai Yibei Industrial Co., Ltd.) for 24 hours, and then it was pulverized by an XDW-6BI laboratory-specific low-temperature ultrafine pulverizer (Jinan Dawei Machinery Co., Ltd.) to prepare an average grain size. 0.1-0.5mm in diameter bone meal, 0.9kg of bone meal was obtained.

[0072] Take 150g dried mint leaves, 150g dried onions, 70g dried green onions, 70g ginger, 80g tangerine peel, 40g edible salt, 20g monosodium glutamate, 30g dried peppers, 20g white sugar, 20g star anise, 20g cinnamon, 20g peppercorns, 20g fennel , cloves 20g, tea leaves 20g. It is made into powde...

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Abstract

The invention discloses a preparation method of a composite beef seasoning, which comprises the steps of: (1) treatment of raw materials: cleaning, blanching and soaking fresh cattle bone and beef, removing the dirt on the surface and draining the treated cattle bone and beef, and dicing the cattle bone and beef for later use; (2) performing enzymolysis and fermentation to the cattle bone to obtain a fermentation liquid; (3) preparing beef concentrate; (4) thermal-reaction and granulation: uniformly mixing the fermentation liquid, the beef concentrate and beef ultra-micro powder with addition of cysteine and xylose, and performing a Maillard reaction at 50-60 DEG C for 40-45 min; (5) adding [beta]-cyclodextrin after the reaction finished for flavoring the reaction product and embedding nutrients in the reaction product to enable the ratio of a wall material to a core material to be 1:1-1.5:1; and (6) spray-drying the product to obtain the composite beef seasoning. By means of the method, the content of soluble calcium in the composite beef seasoning is increased and the bioavailability of the soluble calcium is improved. The nutrients in the composite beef seasoning are effectively maintained and the flavor of the seasoning is enhanced.

Description

(1) Technical field [0001] The invention relates to a method for preparing compound beef seasoning, which belongs to the field of food processing (2) Background technology [0002] Beef and beef bone are rich in protein, amino acid and various bioactive components, with high nutritional value. Bone collagen is the cornerstone for the human body to absorb calcium ions. Continuous intake of bone collagen by the human body can promote the synthesis of bone inorganic matter in the body, increase bone density, and have obvious effects on preventing fractures in the elderly and calcium deficiency and dental caries in children. [0003] Under the present situation that our country's protein resources are relatively tight, using bone substances to make food seasonings with high bioavailability is of great significance and has a broad market. Osteoprotein contained in bone is a relatively complete soluble protein with high biological value, but lacks in taste due to less free amino ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 章俊华
Owner LANXI BAIXIANYUAN CONDIMENT CO LTD
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