Formula, preparation method and use method of compound low-sodium-salt sauced beef cooking liquid

A technology for compounding low-sodium salt and sauce beef, which is applied in the directions of food ingredients, application, and chemical preservation of meat/fish containing inorganic compounds, can solve the problems of affecting the taste of low-sodium salt, popularization and application, and aggravating bitterness, etc. The effect of inhibiting the production and reproduction of pathogenic bacteria, improving flavor, and enhancing flavor

Pending Publication Date: 2021-11-19
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Low-sodium salt uses potassium chloride, magnesium chloride or calcium chloride to replace part of the sodium chloride salt in edible salt. From the perspective of chemical structure, cations produce salty taste, and anions suppress salty taste. However, in addition to sodium ions, potassium ions, calcium Cations such as magnesium ions and magnesium ions have a bitter taste while producing salty taste. As the concentration of metal cations increases, the bitter taste will also increase, which seriously affects the taste and popularization and application of low-sodium salt.

Method used

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  • Formula, preparation method and use method of compound low-sodium-salt sauced beef cooking liquid
  • Formula, preparation method and use method of compound low-sodium-salt sauced beef cooking liquid
  • Formula, preparation method and use method of compound low-sodium-salt sauced beef cooking liquid

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preparation example Construction

[0028] The preparation method of the compound low-sodium-salt sauce beef cooking solution: add potassium chloride, calcium chloride, calcium ascorbate, and sodium chloride into water, stir and dissolve at 40-50° C., and then add basic amino acid, glycyrrhizic acid, yellow bean Raw gum, yeast extract powder, meat tenderizer, and cooking wine are stirred evenly and set aside for later use to prepare the compound low-sodium sauce beef cooking liquid.

[0029] The method for using the compound low-sodium-salt sauce beef cooking liquid is to prepare the low-sodium-salt sauce beef by cooperating with the sauce brine, which specifically includes the following steps:

[0030] (1) Pretreatment of raw meat: Blot fresh beef or thawed beef with kitchen paper to dry the surface of the meat, remove visible debris, fat, fascia, divide and cut into pieces, and control each piece of meat The quality of the meat is 50 ± 5g, after washing and draining, the beef cubes are obtained for later use; ...

Embodiment 1

[0041] A. Preparation of compound low-sodium sauce beef cooking liquid:

[0042] (1) Mix aspergillus oryzae protease, papain and tapioca starch according to the mass ratio of 1:2:50 to obtain meat tenderizer;

[0043] (2) Add 1.5g potassium chloride, 1.5g calcium chloride, 0.6g calcium ascorbate, 7.5g sodium chloride into 600g water, stir and dissolve at 40°C, then add 1.2g lysine, 0.6g glycyrrhizic acid, 0.9 g xanthan gum, 1.5g yeast extract powder, 3g meat tenderizer, 4.5g cooking wine, after stirring evenly, set aside for later use to prepare a compound low-sodium sauce beef cooking liquid;

[0044] B. Prepare low-sodium beef sauce:

[0045] (1) Pretreatment of raw meat: Select 300g of fresh beef, use kitchen paper to dry the surface of the meat, remove the sundries, fat, and fascia visible to the naked eye, divide and cut into pieces, and control the quality of each piece of meat to 50 ±5g, after washing and draining the water, get the beef cubes for later use;

[0046]...

Embodiment 2

[0051] A. Preparation of compound low-sodium sauce beef cooking liquid:

[0052] (1) Mix Aspergillus oryzae protease, papain and tapioca starch according to the mass ratio of 1:2.5:50 to obtain meat tenderizer;

[0053] (2) Add 4g of potassium chloride, 3.5g of calcium chloride, 1.8g of calcium ascorbate, and 9g of sodium chloride into 600g of water, stir and dissolve at 45°C, then add 2.4g of lysine, 1.8g of glycyrrhizic acid, and 1.2g of yellow Raw gum, 1.8g yeast extract powder, 4.5g meat tenderizer, 5g cooking wine, after being stirred evenly, set aside for later use to prepare a compound low-sodium sauce beef cooking liquid;

[0054] B. Prepare low-sodium beef sauce:

[0055] (1) Pretreatment of raw meat: Select 300g of fresh beef, use kitchen paper to dry the surface of the meat, remove the sundries, fat, and fascia visible to the naked eye, divide and cut into pieces, and control the quality of each piece of meat to 50 ±5g, after washing and draining the water, get th...

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Abstract

The invention discloses a formula, preparation method and use method of compound low-sodium-salt sauced beef cooking liquid. For each 100 parts of beef, correspondingly, the compound low-sodium-salt sauced beef cooking liquid is prepared from the following raw materials in parts by mass: 0.5-2 parts of potassium chloride, 0.5-2 parts of calcium chloride, 0.2-1 part of calcium ascorbate, 2.5-3.5 parts of sodium chloride, 0.4-1.2 parts of basic amino acid, 0.2-1 part of glycyrrhizic acid, 0.3-0.5 part of xanthan gum, 0.5-0.7 part of yeast extract powder, 1-2 parts of a meat tenderizer, 1.5-2 parts of cooking wine and 200 parts of water. The preparation method disclosed by the invention is simple, no preservative is added, the sauced beef has the nutritional function of beef and the health-care effect of low-sodium salt, the prepared sauced beef is fresh, tender and free of bitter taste, and the nutritional, edible and health-care requirements of consumers on low-salt sauced beef products are met.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a formula, a preparation method and a use method of a compound low-sodium-salt beef stewing liquid. 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 grow and develop, post-operation, and after-care to supplement blood loss and repair tissues. Beef is the second largest meat product in China, second only to pork. Beef has high protein content, low fat content, delicious taste, and is loved by people. [0003] Braised meat products with sauce have the characteristics of attractive color, overflowing fragrance, endless aftertaste, rich nutrition, and the finished product can be eaten directly, and are deeply loved by consumers. Braised meat products in sauce largely retain the essential amin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23B4/20
CPCA23L13/428A23L13/74A23L13/426A23B4/20A23V2002/00A23V2200/10A23V2250/1582A23V2250/16A23V2250/1578A23V2250/1614A23V2250/063A23V2250/0624A23V2250/252A23V2250/5086A23V2250/218Y02A40/90
Inventor 杨宁宁邓源喜武杰徐静马龙刘成洁杨国辉
Owner BENGBU COLLEGE
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