A kind of preparation method of fermented meat sauce

Abstract

The invention discloses a preparation method of fermented meat sauce, which comprises the following steps: (1) making fermented meat granules; (2) making the enzymatic hydrolyzate of livestock and poultry meat; (3) making the enzymatic hydrolyzate of shiitake mushroom stalk; (4) making Onion granules; (5) making meat sauce; (6) filling and sterilization. In this method, livestock and poultry meat are minced into meat pieces, fermented by lactic acid bacteria, enzymatically hydrolyzed by protease, fried with mushroom stalk enzymatic hydrolyzate, added with chili peppers to the ingredients to make fermented spicy meat sauce or obtained directly without adding chili peppers Fermented meat sauce, the meat sauce made contains not only meat protein, but also polypeptides and amino acids produced by enzymatic hydrolysis, as well as a large amount of flavor substances produced by Maillard reaction, as well as rich nutrients and antibacterial substances produced by lactic acid bacteria fermentation. It is plump and mellow, with a strong sauce aroma. While greatly improving the nutrition, safety and preservation performance of traditional meat sauce, it also provides consumers with a convenient and portable ready-to-eat product.

Description

technical field [0001] The invention relates to a method for preparing meat sauce, in particular to a method for preparing fermented meat sauce, and belongs to the technical field of food processing. Background technique [0002] Lactic acid bacteria fermented livestock and poultry meat can decompose macromolecular substances such as protein, sugar and fat to produce small molecular substances such as peptides, amino acids and fatty acids, increase the content of amino nitrogen and improve the flavor of products, and can also produce a large amount of lactic acid and antibacterial substances to inhibit spoilage bacteria Grow and prolong product shelf life. [0003] However, currently on the market, there is no application of lactic acid bacteria in the meat sauce preparation process. At the same time, shiitake mushrooms are often used in the preparation of meat sauce. Due to the high degree of fibrosis of the stalks of shiitake mushrooms, they are tough, hard to chew, diffi...

AI Technical Summary

Problems solved by technology

[0003] However, currently on the market, there is no application of lactic acid bacteria in the meat sauce preparation process

At the same time, shiitake mushrooms are often used in the preparation of meat sauce. Due to the high degree of fibrosis of the stalks of shiitake mushrooms, they are tough, hard to chew, difficult to swallow, and poor in eating quality, and the fiber of the shiitake mushroom stalks makes it difficult to release the flavor components of the stalks. , its fresh fragrance is far less rich and mellow than the caps of shiitake mushrooms, so it becomes a waste in the commercialization of shiitake mushrooms, and the stems of shiitake mushrooms account for about 20% to 30% of the dry weight of shiitake mushrooms, which causes great waste