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Preparation method of beef soup seasoning

A seasoning and beef soup technology, applied in food ingredients as taste improvers, food science, etc., can solve problems such as no longer satisfying the flavor, and achieve a significant effect of increasing freshness

Inactive Publication Date: 2019-11-01
太湖县宇翔食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, people have more and more requirements for food, and they are no longer satisfied with simple flavors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method for beef soup seasoning, comprising the following steps:

[0024] 1) After mixing soybeans and beef granules, adding rice wine for beating to obtain a slurry; the degree of rice wine is 15 degrees.

[0025] 2) Filter the filtrate of the slurry, mix the filtrate with water, adjust the pH to 6.5, then add trypsin and flavor protease in turn for enzymolysis treatment, the enzymolysis time is 6 hours, and obtain a proteolysis solution after inactivation; The added amount of protease is 1.8% of the total weight of soybean and beef granules, and the added amount of flavor protease is 1.2% of the total weight of soybean and beef granules.

[0026] 3) adding water to green tea and water shield for cooking treatment, then lowering the temperature to 50°C, adjusting the pH to 5, then adding cellulase and pectinase for enzymolysis for 8 hours, and obtaining polysaccharide enzymatic hydrolyzate after inactivation; water The addition amount is 5 times of the gr...

Embodiment 2

[0032] A preparation method for beef soup seasoning, comprising the following steps:

[0033] 1) After mixing soybeans and beef granules, adding rice wine for beating treatment to obtain a slurry; the degree of rice wine is 14 degrees.

[0034] 2) Filter the filtrate of the slurry, mix the filtrate with water, adjust the pH to 7, then add trypsin and flavor protease in turn for enzymolysis treatment, the enzymolysis time is 5 hours, and obtain a proteolysis solution after inactivation; trypsin The added amount of protease is 1.3% of the total weight of soybean and beef granules, and the added amount of flavor protease is 1.1% of the total weight of soybean and beef granules.

[0035] 3) adding water to green tea and water shield for cooking treatment, then lowering the temperature to 40°C, adjusting the pH to 6, then adding cellulase and pectinase for enzymolysis for 7 hours, and obtaining polysaccharide enzymatic hydrolyzate after inactivation; water The add-on amount is 8 t...

Embodiment 3

[0041] A preparation method for beef soup seasoning, comprising the following steps:

[0042] 1) After mixing soybeans and beef granules, adding rice wine for beating treatment to obtain slurry; the degree of rice wine is 16 degrees.

[0043] 2) Filter the filtrate of the slurry, mix the filtrate with water, adjust the pH to 7.5, then add trypsin and flavor protease in turn for enzymolysis treatment, the enzymolysis time is 6 hours, and obtain a proteolysis solution after inactivation; trypsin The added amount of protease is 1.8% of the total weight of soybean and beef granules, and the added amount of flavor protease is 0.8% of the total weight of soybean and beef granules.

[0044] 3) adding water to green tea and water shield for cooking treatment, then lowering the temperature to 60°C, adjusting the pH to 7, then adding cellulase and pectinase for enzymolysis for 8 hours, and obtaining polysaccharide enzymatic hydrolyzate after inactivation; water The addition amount is 1...

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PUM

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Abstract

The invention provides a preparation method of beef soup seasoning. The preparation method comprises the following steps that (1) soybeans and beef granules are mixed, rice wine is added for beating treatment to obtain a serum; (2) the serum is filtered to obtain filter, the filter and water are mixed, trypsase and flavourzyme are added to enzymolysi treatment to obtain a proteolysi solution; (3)the water is added into green tea and brasenia for steaming and boiling treatment, cellulase and pectinase are added for enzymolysis to obtain a polysaccharide enzymolysis solution; (4) the polysaccharide enzymolysis solution and the proteolysi solution are mixed for heating reaction to obtain base materials; (5) black garlic, turmeric, cinnamon, sunflower seed kernels and star anise are added into a pot containing hot salad oil for frying to obtain fried products; and (6) the base materials and the fried products are stirred and mixed to obtain the beef soup seasoning. According to the preparation method, the seasoning is rich in nutrition and balanced, and has good freshening effect.

Description

technical field [0001] The invention belongs to the field of seasoning preparation, and in particular relates to a preparation method of beef soup seasoning. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who are growing and developing, postoperative, and postoperative to supplement blood loss and repair tissues. Especially in cold winter, eating beef can warm the stomach, and it is a good tonic in winter. [0003] In the mid-nineteenth century, steak became the favorite food of Americans. Today, the United States has become the largest country that consumes beef. But in Asia, people have a two-level reaction to beef. For example, Japan has brought beef to the extreme, but in my country it is just in its infancy. In recent years, with the improvement of the consumption level of Chinese resident...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/20A23L27/10
CPCA23L27/00A23L27/10A23L27/20A23V2002/00A23V2200/16
Inventor 吴建民
Owner 太湖县宇翔食品有限公司
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