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Preparation method of beef black bean sauce

A technology of black bean sauce and beef, which is applied in the field of food processing, can solve the problems of long production time and cumbersome production process, and achieve the effect of prolonged shelf life, soft and easy-to-chew beef, and strong aroma

Inactive Publication Date: 2017-05-10
ANHUI WEIXIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the acceleration of the pace of human life, convenience foods are becoming more and more popular among consumers. As two foods with good taste and rich nutrition, tempeh and beef have been widely used in the production of sauces. At present, the production process of tempeh and beef sauce On the one hand, the process is cumbersome, and on the other hand, the production time is too long. At the same time, the nutrition in the obtained sauce is limited to the nutrients carried by the tempeh and beef itself, and there is no in-depth induction of raw materials to produce more beneficial ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1, a kind of preparation method of beef fermented soybean paste,

[0031] (1) Wash the soybeans, place them in a single-layer heat treatment room at 60°C, and spray saturated water vapor on the surface of the soybeans for 20 minutes;

[0032] (2) Mix the soybean obtained in step (1) with Aspergillus niger evenly, the amount of Aspergillus niger is 2% of the soybean weight, and carry out one-stage fermentation at 28 ° C, the first-stage fermentation treatment time is 8 hours, and the first-stage fermentation oxygen content is 2%; at the end of the first-stage fermentation, after turning the soybeans and spraying a layer of atomized fermentation liquid evenly on the surface of the soybeans, carry out the second-stage fermentation at 32°C, the second-stage fermentation treatment time is 8 hours, and the second-stage fermentation oxygen content is 17% ;

[0033] The atomized fermentation broth is uniformly mixed with Cystobacter cellulis, lysine chelated copper,...

Embodiment 2

[0037] Embodiment 2, a kind of preparation method of beef fermented soybean paste,

[0038] (1) Wash the soybeans, place them in a single-layer heat treatment room at 65°C, and spray saturated water vapor on the soybean surface for 21 minutes;

[0039] (2) Mix the soybean obtained in step (1) with Aspergillus niger evenly, the amount of Aspergillus niger is 2% of the soybean weight, and carry out one-stage fermentation at 29 ° C, the first-stage fermentation treatment time is 10 hours, and the first-stage fermentation oxygen content is 2.5%; after the first-stage fermentation, turn the soybeans and evenly spray a layer of atomized fermentation liquid on the soybean surface, then carry out the second-stage fermentation at 33°C, the second-stage fermentation treatment time is 10 hours, and the second-stage fermentation oxygen content is 17.5% ;

[0040] The atomized fermentation broth is uniformly mixed with Cystobacter cellulis, lysine chelated copper, ferrous fumarate and wat...

Embodiment 3

[0044] Embodiment 3, a kind of preparation method of beef fermented soybean paste,

[0045] (1) Wash the soybeans, place them in a single-layer heat treatment room at 70°C, and spray saturated water vapor on the surface of the soybeans for 22 minutes;

[0046] (2) Mix the soybean obtained in step (1) with Aspergillus niger evenly, the amount of Aspergillus niger is 2% of the soybean weight, and carry out one-stage fermentation at 30 ° C, the first-stage fermentation treatment time is 13 hours, and the first-stage fermentation oxygen content is 3%; at the end of the first-stage fermentation, after turning the soybeans and evenly spraying a layer of atomized fermentation liquid on the soybean surface, carry out the second-stage fermentation at 35°C, the second-stage fermentation treatment time is 13 hours, and the second-stage fermentation oxygen content is 18% ;

[0047] The atomized fermentation broth is uniformly mixed with Cystobacter cellulis, lysine chelated copper, ferro...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of beef black bean sauce. The preparation method comprises the following steps: cleaning soybeans, spraying saturated water vapor to the surfaces of the soybeans at the temperature of 60 to 70 DEG C for treating, uniformly mixing the soybeans with aspergillus niger for fermentation, after fermentation is ended, mixing a mixture with sorangium cellulosum for fermentation again, cleaning beef, carrying out pelletizing, mixing the beef with monascus for fermentation, after the fermentation is ended, inoculating morel strains for continuous fermentation, carrying out infrared drying step by step on the fermented beef, carrying out mixed quick freezing on the fermented beef and the soybeans according to a mass ratio of 1 to 2, then heating and frying, and finally adding beta-lactoglobulin and hydrochloric stachydrine. The finished beef black bean sauce is bronzing; beef is soft and easy to chew, and the black beans are flexible and chewy; the acid value (KOH) is less than 4.3 mg / g; the beef black bean sauce can be stored for 10 months at normal temperature.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of beef fermented soybean paste. Background technique [0002] Tempeh is a soy product made of soybeans or soybeans after being fermented. It tastes delicious and delicious. It can be used as a seasoning and medicine. Tempeh is rich in protein, fat and carbohydrates. Nutrients such as a variety of amino acids, minerals and vitamins, tempeh can increase appetite with its unique aroma, long-term consumption can increase appetite, eliminate accumulation and eliminate stagnation. [0003] Beef is one of the main livestock products in China. It is rich in protein, iron, calcium, vitamin A, vitamin B1, vitamin B12, carnitine, etc. The function of stopping salivation is suitable for people with depression, shortness of breath, weakness, weak muscles and bones, anemia, chronic illness, and yellow face and dizziness. [0004] With the accelerated...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/60A23L11/50
Inventor 范亚东
Owner ANHUI WEIXIAN FOOD
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