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Making method of instant beef soup sauce packet

A technology of seasoning sauce package and production method, which is applied in food science, food preservation, application, etc., can solve the problems of beef soup quality preservation, achieve the effect of short sterilization time, maintain sterilization consistency, and prevent food deterioration

Inactive Publication Date: 2017-07-28
HUAINAN YISHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At the same time, in order to solve the problem of beef soup quality preservation, microwave sterilization technology is used in the production process of the instant beef soup seasoning sauce package. This technology has short sterilization time, fast speed, simple equipment, advanced technology and easy control; flavor; both the surface and the inside of the food can be sterilized evenly and thoroughly, extending the shelf life of the food; at the same time, adding glucose oxidase to the sauce package can remove the oxygen in the food and effectively prevent the food from expiring

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of instant beef soup sauce bag, the steps are as follows:

[0024] (1) Preparation of beef extract: Get 20kg of beef raw material and chop it into pieces, then add a mixture of 0.06kg bromelain and 200mL spiced brine to it, marinate at 5°C for 12h, then add 200mL transglutaminase solution, wherein the The solution was dissolved in 500 mL of 1% NaHCO by 1 kg of transglutaminase 3 Prepared in the solution, knead for 20 minutes, place at room temperature for 1 hour, insulate and heat at 75°C to inactivate the enzyme for 5 minutes, cool to room temperature, steam in a cooking room at 90°C for 1 hour, cool to 0°C for use;

[0025] Among them, the preparation method of the spiced salt water: take 12kg of salt, 5kg of sugar and spices in 90kg of water and cook for 90 minutes on high heat, and cool to 3°C for later use; the preparation of the spices is as follows: take 0.5kg of star anise, 0.7kg of peppercorns, and ginger 0.4kg, 0.5kg cinnamon, 0.6...

Embodiment 2

[0029] A kind of preparation method of instant beef soup sauce bag, the steps are as follows:

[0030] (1) Preparation of beef extract: get 25kg of beef raw material and chop it up, then add 0.125kg bromelain and 250mL spiced brine to it respectively, marinate at 7°C for 12h, then add 220mL transglutaminase solution, wherein the solution is made of 1kg of transglutaminase was dissolved in 500mL of 1% NaHCO 3 Prepared in the solution, knead for 20 minutes, place at room temperature for 1 hour, insulate and heat at 75°C to inactivate the enzyme for 5 minutes, cool to room temperature, steam in a cooking room at 94°C for 1 hour, cool to 2°C for use;

[0031] Wherein the preparation method of the spiced brine spiced brine: take 12kg of salt, 5kg of sugar and spice packets in 90kg of water and boil for 90 minutes on high heat, cool to 0°C for later use, wherein the preparation method of the spice packets is the same as in Example 1;

[0032] (2) Preparation of concentrated broth: ...

Embodiment 3

[0035] A kind of preparation method of instant beef soup sauce bag, the steps are as follows:

[0036] (1) Preparation of beef extract: get 30kg of beef raw material and chop it into pieces, then add 0.12kg of bromelain and 300mL of spiced brine to the mixture, marinate at 7°C for 12h, then add 250mL of transglutaminase solution, wherein The solution was dissolved in 500 mL of 1% NaHCO by 1 kg of transglutaminase 3 Prepared in the solution, knead for 20 minutes, place at room temperature for 1 hour, insulate and heat at 75°C to inactivate the enzyme for 5 minutes, cool to room temperature, steam in a cooking room at 95°C for 1 hour, cool to 4°C for use;

[0037] Wherein the preparation method of the spiced brine spiced brine: take 12kg of salt, 5kg of sugar and spice packets in 90kg of water and boil for 90 minutes on high heat, cool to 4°C for later use, wherein the preparation method of the spice packets is the same as in Example 1;

[0038](2) Preparation of concentrated b...

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Abstract

The invention discloses a making method of an instant beef soup sauce packet, comprising the steps of chopping raw beef, adding bromelain and five-spice salt water in the chopped beef, curing, adding transglutaminase solution, rubbing, allowing standing at room temperature, heat-insulating, heating for enzyme deactivation, cooling to room temperature, steaming in a steaming room for a period of time, and cooling for use; adding washed bovine bone into water, adding a spice pack, spring onion and ginger, boiling on slow fire, removing scum, boiling with medium heat, boiling with slow fire until certain soup weight is obtained, scooping out solid in the soup, adding tallow and monosodium glutamate to the soup, and cooling for use; mixing beef extract and the concentrated soup in a certain mass ratio, enzymatically hydrolyzing with glucolase, packing each part of the hydrolysate of certain mass into a sealed bag, and drying and sterilizing in a microwave drying sterilizer at certain temperature for a period of time to obtain the sauce packet. The microwave sterilizing technique used herein is short in sterilizing time and high in speed, the equipment is simple, and controlling is facilitated.

Description

technical field [0001] The invention belongs to the field of food processing of seasoning soup, and relates to a method for making an instant beef soup seasoning sauce bag. Background technique [0002] Huainan beef soup is a symbol of Huainan area, and it is also an intangible cultural heritage. However, due to the shelf life of food, the development of beef soup is limited. Now the convenient beef soup prepared by technology not only presents the local flavor of beef soup, but also is convenient. Carrying provides great convenience for people's life. [0003] The essence of instant beef soup is in the seasoning sauce package. During the production process, in order to prolong its shelf life, the beef raw materials were industrially processed, which caused the destruction of amino acids in the beef and nutritional imbalance, and also changed the taste of the beef in the beef soup. Make instant beef soup lose local flavor; If in order to ensure its mouthfeel, local flavor a...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L13/60A23L13/70A23L13/40A23L3/01
CPCA23L3/01
Inventor 刘后继孔德徐
Owner HUAINAN YISHENG FOOD
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