Seasoning, beef rice, freeze-dried beef rice and preparation method of freeze-dried beef rice

Abstract

The invention provides seasoning for seasoning beef, beef rice, freeze-dried beef rice and a preparation method of the freeze-dried beef rice, and belongs to the technical field of food processing. The invention provides a seasoning. The seasoning comprises mirabilis, sake, soy sauce, pepper powder, white sugar, gelatin and maltodextrin. The seasoning plays a key role in removing fishy smell and enhancing aroma, the flavor of beef can be greatly improved, the flavor and the fresh and cool taste of vegetables are mutually reflected, and unique taste experience is formed. The seasoning provided by the invention can effectively solve the problem of fishy smell of beef, so that the beef is not fishy, not greasy and full. The beef rice prepared from the seasoning, fresh beef, vegetables and the like is rich in nutrition, good in flavor and unique in taste. Furthermore, the beef rice is freeze-dried to obtain the freeze-dried beef rice instant food, and the freeze-dried beef rice instant food can keep good taste and rich nutrition and is good in rehydration and brewing performance.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a seasoning for beef seasoning, beef rice, freeze-dried beef rice and a preparation method thereof. Background Art

[0002] With the acceleration of the pace of modern life, the convenience food market is booming. According to relevant market research reports, the global convenience food market has grown at an average annual rate of 15.5% in recent years, and consumers' demand for convenience foods has become increasingly diversified and their requirements have continued to increase. In outdoor activities (such as mountaineering, exploration, skiing, etc.), field work, emergency situations, and daily office overtime, people are in urgent need of food that is both convenient and nutritious and delicious. However, existing convenience foods such as instant noodles and ordinary instant rice have many shortcomings. For example, instant noodles are mainly carbohydrates, with a single nutritional component and lack of important nutrients such as protein and vitamins; although ordinary instant rice meets the demand for staple food to a certain extent, its taste and freshness are poor and it cannot provide a rich taste experience. Although fresh beef slices and rice are delicious, because they cannot be stored for a long time and cannot be brewed, their application in multiple scenarios is greatly limited, and it is difficult to meet consumers' comprehensive needs for convenience foods in different situations.

[0003] In addition, although beef is rich in nutrients, it often has problems such as strong fishy smell and difficulty in removing the fishy smell during actual processing. Therefore, in the preparation of beef convenience foods, research on how to efficiently remove the fishy smell of beef is of great significance for the widespread application of beef instant foods. Summary of the invention

[0004] The purpose of the invention is to provide a seasoning which can effectively remove the fishy smell in beef and improve the sensory quality of beef.

[0005] The objective of the present invention is achieved through the following technical solutions:

[0006] The present invention provides a seasoning, which comprises, by weight:

[0007] 200-300 parts of mirin, 200-300 parts of sake, 200-300 parts of soy sauce, 1-10 parts of pepper, 1-50 parts of white sugar, 0.1-1 part of gelatin and 1-50 parts of maltodextrin.

[0008] The present invention provides a beef rice, the raw materials for preparing the beef rice include: fresh beef, vegetables, corn and the seasoning described in the above technical solution; in terms of weight, the raw materials for preparing the beef rice include:

[0009] 500-1000 parts of fresh beef, 300-500 parts of onions, 100-200 parts of carrots, 100-150 parts of broccoli, 100-150 parts of corn, 200-300 parts of mirin, 200-300 parts of sake, 200-300 parts of soy sauce, 1-10 parts of pepper, 1-50 parts of sugar, 0.1-1 part of gelatin and 1-50 parts of maltodextrin.

[0010] Preferably, the raw materials for preparation include, by mass: 800-900 parts of fresh beef, 350-450 parts of onions, 120-180 parts of carrots, 110-140 parts of broccoli, 110-140 parts of corn, 220-280 parts of mirin, 220-280 parts of sake, 220-280 parts of soy sauce, 3-8 parts of pepper, 20-40 parts of white sugar, 0.3-0.8 part of gelatin and 10-40 parts of maltodextrin.

[0011] The present invention provides a method for preparing beef rice described in the above technical solution, comprising the following steps:

[0012] Slice fresh beef, cut vegetables, mix with corn and perform initial heating to obtain heated ingredients;

[0013] Mixing the heated ingredients with seasonings to obtain a mixed material;

[0014] The mixed materials are evenly blended to obtain beef rice.

[0015] Preferably, the fresh beef slices have a thickness of 1 to 2 mm, a length of 4 to 10 cm, and a width of 5 to 6 cm.

[0016] Preferably, the initial heating temperature is 50-75° C.; the initial heating time is 1-3 min.

[0017] Preferably, the temperature for mixing the seasonings is 75 to 90° C.; and the time for mixing the seasonings is 1 to 5 minutes.

[0018] Preferably, the temperature for the uniform fusion is 40-60° C.; and the time for the uniform fusion is 3-5 min.

[0019] The invention provides a freeze-dried beef rice, comprising: low-temperature freeze-drying the beef rice described in the technical solution or the beef rice prepared by the preparation method described in the technical solution.

[0020] Preferably, the low-temperature freeze-drying comprises: a pre-freezing stage, a sublimation stage and an analysis stage;

[0021] The temperature of the pre-freezing stage is -50 to -40°C; the time of the pre-freezing stage is 48 hours;

[0022] The temperature of the sublimation stage is -20 to -10°C; the time of the sublimation stage is 4 to 6 hours; the vacuum degree of the sublimation stage is ≤60Pa;

[0023] The temperature of the analysis stage is 20-30° C.; the time of the analysis stage is 40-42 hours; and the vacuum degree of the analysis stage is ≤60Pa.

[0024] Beneficial effects of the present invention:

[0025] The present invention provides a seasoning, which comprises, by weight, 200-300 parts of mirin, 200-300 parts of sake, 200-300 parts of soy sauce, 1-10 parts of pepper, 1-50 parts of white sugar, 0.1-1 part of gelatin and 1-50 parts of maltodextrin. The seasoning combination gives beef products a unique flavor, wherein mirin and sake not only remove the fishy smell, but also add a special aroma, soy sauce provides a salty and fresh taste, pepper and white sugar adjust the taste; gelatin and maltodextrin play an important role in protecting the structure of ingredients and improving the taste. The seasoning provided by the present invention plays a key role in removing the fishy smell and enhancing the flavor, which can greatly enhance the flavor of the beef, and contrast with the refreshing taste of vegetables to form a unique taste experience. The seasoning provided by the present invention can effectively solve the problem of beef fishy smell, making the beef not fishy or woody, not greasy and full.

[0026] Furthermore, the seasoning is used to prepare beef rice, and the gelatin and maltodextrin in the seasoning can effectively protect the food structure and improve the taste during the freeze-drying process, so that the freeze-dried product can better restore the original taste and texture of the food after rehydration. Therefore, the beef rice prepared by the seasoning of the present invention can be directly freeze-dried to prepare a convenient food, and the convenient food can retain a good taste and rich nutrition, and has good rehydration brewing performance. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0028] Figure 1 This is a picture of the packaging materials for freeze-dried beef rice. DETAILED DESCRIPTION

[0029] The present invention provides a seasoning, which comprises, by weight:

[0030] 200-300 parts of mirin, 200-300 parts of sake, 200-300 parts of soy sauce, 1-10 parts of pepper, 1-50 parts of white sugar, 0.1-1 part of gelatin and 1-50 parts of maltodextrin.

[0031] In the following technical schemes, unless otherwise specified, the present invention has no special limitation on the sources of the raw materials, and any conventional commercially available product in the art may be used.

[0032] In the present invention, the mirin in the seasoning can be 200 to 300 parts by mass, or 220 to 280 parts by mass. As an optional embodiment of the present invention, the mirin can be 200, 210, 220, 230, 240, 250, 260, 270, 280, 290 or 300 parts by mass.

[0033] In the present invention, based on the mass of mirin, the mass of sake in the seasoning can be 200-300 parts, or 220-280 parts. As an optional embodiment of the present invention, the mass of sake can be 200, 210, 220, 230, 240, 250, 260, 270, 280, 290 or 300 parts.

[0034] In the present invention, based on the mass of mirin, the mass of soy sauce in the seasoning can be 200-300 parts, or 220-280 parts. As an optional embodiment of the present invention, the mass of soy sauce can be 200, 210, 220, 230, 240, 250, 260, 270, 280, 290 or 300 parts.

[0035] In the present invention, based on the mass of mirin, the mass of pepper in the seasoning can be 1 to 10 parts, or 3 to 8 parts. As an optional embodiment of the present invention, the mass of pepper can be 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10 parts.

[0036] In the present invention, based on the mass of mirin, the mass of white sugar in the seasoning can be 1 to 50 parts, or 20 to 40 parts. As an optional embodiment of the present invention, the mass of white sugar can be 1, 10, 20, 30, 40 or 50 parts.

[0037] In the present invention, based on the mass of mirin, the mass of gelatin in the seasoning can be 0.1 to 1 part, or 0.3 to 0.8 part. As an optional embodiment of the present invention, the mass of gelatin can be 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9 or 1.0 part.

[0038] In the present invention, based on the mass of mirin, the mass of maltodextrin in the seasoning can be 1 to 50 parts, or 10 to 40 parts. As an optional embodiment of the present invention, the mass of maltodextrin can be 1, 10, 20, 30, 40 or 50 parts.

[0039] The seasoning provided by the present invention plays a key role in removing the fishy smell and enhancing the flavor, which can greatly enhance the flavor of beef, and contrast with the refreshing taste of vegetables to form a unique taste experience. The seasoning provided by the present invention can effectively solve the problem of beef fishy smell, making the beef not fishy or woody, not greasy and full in the mouth.

[0040] The present invention provides a beef rice, the raw materials for preparing the beef rice include: fresh beef, vegetables and the seasonings described in the above technical solution; in terms of weight, the raw materials for preparing the beef rice include:

[0041] 500-1000 parts of fresh beef, 300-500 parts of onions, 100-200 parts of carrots, 100-150 parts of broccoli, 100-150 parts of corn, 200-300 parts of mirin, 200-300 parts of sake, 200-300 parts of soy sauce, 1-10 parts of pepper, 1-50 parts of sugar, 0.1-1 part of gelatin and 1-50 parts of maltodextrin.

[0042] In the following technical schemes, unless otherwise specified, the present invention has no special limitation on the sources of the raw materials, and any conventional commercially available product in the art may be used.

[0043] In the present invention, the mass parts of fresh beef in the raw materials for preparing the beef rice can be 500-1000 parts, or 800-900 parts. As an optional embodiment of the present invention, the mass parts of the fresh beef can be 500, 600, 700, 800, 900 or 1000 parts.

[0044] In the present invention, based on the mass of fresh beef, the mass of onions in the raw material for preparing the beef rice can be 300-500 parts, or 350-450 parts. As an optional embodiment of the present invention, the mass of onions can be 300, 350, 400, 450 or 500 parts. In the present invention, the onions are onions.

[0045] In the present invention, based on the mass of fresh beef, the mass of carrots in the raw material for preparing the beef rice can be 100 to 200 parts, or 120 to 180 parts. As an optional embodiment of the present invention, the mass of carrots can be 100, 110, 120, 130, 140, 150, 160, 170, 180, 190 or 200 parts.

[0046] In the present invention, based on the mass of fresh beef, the mass of broccoli in the raw material for preparing the beef rice can be 100-150 parts, or 110-140 parts. As an optional embodiment of the present invention, the mass of broccoli can be 100, 110, 120, 130, 140 or 150 parts.

[0047] In the present invention, based on the mass of fresh beef, the mass of corn in the raw material for preparing the beef rice can be 100-150 parts, or 110-140 parts. In the present invention, the corn preferably includes corn kernels. As an optional embodiment of the present invention, the mass of corn can be 100, 110, 120, 130, 140 or 150 parts.

[0048] In the present invention, based on the mass of fresh beef, the mass of mirin in the raw material for preparing the beef rice can be 200-300 parts, or 220-280 parts. As an optional embodiment of the present invention, the mass of mirin can be 200, 210, 220, 230, 240, 250, 260, 270, 280, 290 or 300 parts.

[0049] In the present invention, based on the mass of fresh beef, the mass of sake in the raw material for preparing the beef rice can be 200-300 parts, or 220-280 parts. As an optional embodiment of the present invention, the mass of sake can be 200, 210, 220, 230, 240, 250, 260, 270, 280, 290 or 300 parts.

[0050] In the present invention, based on the mass of fresh beef, the mass of soy sauce in the raw materials for preparing the beef rice can be 200-300 parts, or 220-280 parts. As an optional embodiment of the present invention, the mass of soy sauce can be 200, 210, 220, 230, 240, 250, 260, 270, 280, 290 or 300 parts.

[0051] In the present invention, based on the mass of fresh beef, the mass of pepper in the raw material for preparing the beef rice can be 1 to 10 parts, or 3 to 8 parts. As an optional embodiment of the present invention, the mass of pepper can be 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10 parts.

[0052] In the present invention, based on the mass of fresh beef, the mass of white sugar in the raw material for preparing the beef rice can be 1 to 50 parts, or 20 to 40 parts. As an optional embodiment of the present invention, the mass of white sugar can be 1, 10, 20, 30, 40 or 50 parts.

[0053] In the present invention, based on the mass of fresh beef, the mass of gelatin in the raw material for preparing the beef rice can be 0.1-1 part, or 0.3-0.8 part. As an optional embodiment of the present invention, the mass of gelatin can be 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9 or 1.0 part.

[0054] In the present invention, based on the mass of fresh beef, the mass of maltodextrin in the raw material for preparing beef rice can be 1 to 50 parts, or 10 to 40 parts. As an optional embodiment of the present invention, the mass of maltodextrin can be 1, 10, 20, 30, 40 or 50 parts.

[0055] In the beef rice provided by the present invention, fresh beef is used as the main protein source to provide the human body with abundant essential amino acids; various vegetables (scallions, carrots, broccoli) provide a variety of vitamins (such as vitamins A, C, E, etc.), minerals (such as potassium, calcium, magnesium, etc.) and dietary fiber, which are helpful to maintain the normal physiological functions of the human body and intestinal health. The beef rice provided by the present invention is a combination of carefully formulated ingredients, so that the product is rich in various nutrients such as protein, vitamins, minerals, and has a rich taste. The secret sauce, that is, the seasoning ratio is unique, which effectively solves the problem of beef odor, makes the beef not fishy or woody, not greasy and full. Through the precise control and matching of the amount of different ingredients, the complementary and synergistic effects of nutrients are achieved. For example, the ratio of beef to vegetables is optimized, which can not only ensure sufficient protein intake, but also provide rich dietary fiber and vitamins to meet the nutritional needs of the human body in different scenarios. At the same time, the unique formula of the seasoning plays a key role in removing the fishy smell and enhancing the flavor, greatly improving the flavor of the beef, and contrasting with the refreshing taste of the vegetables to form a unique taste experience. The beef rice of the invention has the characteristics of good taste and unique flavor, and the beef rice can be directly freeze-dried to prepare instant food, the instant food can retain good taste and rich nutrition, and has good rehydration brewing performance.

[0056] The present invention provides a method for preparing beef rice described in the above technical solution, comprising the following steps:

[0057] Slice fresh beef, cut vegetables, mix with corn and perform initial heating to obtain heated ingredients;

[0058] Mixing the heated ingredients with seasonings to obtain a mixed material;

[0059] The mixed materials are evenly blended to obtain beef rice.

[0060] The present invention cuts fresh beef slices and vegetables and mixes them with corn for initial heating to obtain heated food. In the present invention, the thickness of the fresh beef slices can be 1-2 mm, or 1, 1.5 or 2 mm; the length of the fresh beef slices can be 4-10 cm, or 4, 5, 6, 7, 8, 9 or 10 cm; the width of the fresh beef slices can be 5-6 cm, or 5, 5.5 or 6 cm. The thickness of the fresh beef slices of the present invention can not only ensure the uniformity of heating, taste and flavor of the fresh beef, but also help to rehydrate the beef rice when preparing instant food. When the present invention cuts the vegetables, the onions can be cut into pieces of 5-8 cm in length and 1-2 cm in width; the carrots can be cut into pieces of 1.5×1.5 cm; and the broccoli can be cut into strips of 4-5 cm. The processing method of the vegetables of the present invention is based on the structure and characteristics of different vegetables, aiming to ensure that each vegetable can fully release nutrients during the cooking process, and the cutting method can keep the corresponding raw materials in the freeze-drying process. Appropriate taste and nutrition. For example, the scallions are cut into moderate sizes, which can ensure that the fragrance is fully released during heating and maintain a certain shape and taste after freeze-drying; the block size of carrots is conducive to uniform heating and freeze-drying, and can still maintain a certain hardness and taste after rehydration; broccoli is cut into long strips to reduce nutrient loss, rehydrates quickly after freeze-drying, and has a crisp and tender taste. In the present invention, the corn can remain in its original state or can be cut appropriately. The processing method of corn is appropriately adjusted according to its particle size and eating habits to achieve the best cooking and freeze-drying effect.

[0061] After obtaining fresh beef slices, cut vegetables and corn, the present invention mixes the fresh beef slices, cut vegetables and corn and then performs initial heating. In the present invention, the temperature of the initial heating is 50-75°C, or 50, 55, 60, 65, 70 or 75°C; the time of the initial heating can be 1-3 minutes, or 1, 2 or 3 minutes. The present invention causes the surface of the beef to change color quickly through preliminary heating to lock in the gravy. After the initial heating is completed, the present invention obtains heated food.

[0062] After obtaining the heated food, the present invention mixes the heated food with seasonings to obtain a mixed material. In the present invention, the temperature of the seasoning mixing can be 75 to 90° C., or 75, 80, 85 or 90° C. The time of the seasoning mixing is 1 to 5 minutes, or 1, 2, 3, 4 or 5 minutes. The seasoning mixing of the present invention mainly allows the seasoning to gradually penetrate into the beef and vegetables. Slow stewing can make the food better absorb the aroma and umami of the seasoning.

[0063] After obtaining the mixed material, the present invention evenly blends the mixed material to obtain beef rice. In the present invention, the temperature of the even blending can be 40 to 60° C., or 40, 45, 50, 55 or 60° C. The time of the even blending can be 3 to 5 minutes, or 3, 4 or 5 minutes. The present invention allows the beef to be fully cooked through by even blending, and the vegetables also become soft and glutinous. In this stage, the ingredients are slowly heated to absorb flavors from each other to form a unified flavor system.

[0064] The preparation method of the present invention ensures that the flavor of the seasoning can penetrate deeply into the beef and vegetables through precise control of the heat and time, so that the final beef rice has a unique and rich flavor. This method not only maintains the nutritional components and texture of the ingredients, but also enriches the overall taste experience.

[0065] The invention provides a freeze-dried beef rice, comprising: low-temperature freeze-drying the beef rice described in the technical solution or the beef rice prepared by the preparation method described in the technical solution.

[0066] In the present invention, the low-temperature freeze-drying comprises: a pre-freezing stage, a sublimation stage and an analysis stage;

[0067] The temperature of the pre-freezing stage is -50 to -40°C; the time of the pre-freezing stage is 48 hours;

[0068] The temperature of the sublimation stage is -20 to -10°C; the time of the sublimation stage is 4 to 6 hours; the vacuum degree of the sublimation stage is ≤60Pa;

[0069] The temperature of the analysis stage is 20-30° C.; the time of the analysis stage is 40-42 hours; and the vacuum degree of the analysis stage is ≤60Pa.

[0070] The present invention preferably places the beef rice into a mold for low-temperature freeze-drying. In the present invention, the thickness of the beef rice during freeze-drying can be 4 to 5 cm; the shape of the mold can be a rectangular grid, and the size of each grid can be 3 cm×4 cm×5 cm. After placing the beef rice into the mold, the present invention performs a low-temperature freeze-drying process on the beef rice. The present invention freeze-drying the beef rice in a mold helps the product to form a uniform shape and specification, which is convenient for packaging and eating.

[0071] When the present invention performs the low-temperature freeze-drying process, a pre-freezing stage is first performed. In the present invention, the temperature of the pre-freezing stage can be -50 to -40°C, or can be -40°C, -41°C, -42°C, -43°C, -44°C, -45°C, -46°C, -47°C, -48°C, -49°C or -50°C. The pre-freezing time can be 48 hours. The present invention performs pre-freezing under normal pressure conditions to completely freeze the water in the food. The purpose of this stage is to ensure that all water is in a solid state before the sublimation stage begins, which helps the subsequent sublimation process.

[0072] After pre-freezing is completed, the present invention performs a sublimation stage. In the present invention, the temperature of the sublimation stage can be -20 to -10°C, or -20°C, -19°C, -18°C, -17°C, -16°C, -15°C, -14°C, -13°C, -12°C, -11°C or -10°C. In the present invention, the time of the sublimation stage is 4 to 6h, or 4, 4.5, 5, 5.5 or 6h. In the present invention, the vacuum degree of the sublimation stage is ≤60Pa, or 60Pa, 50Pa, 40Pa, 30Pa or 20Pa. In the present invention, in the sublimation stage, under low temperature and vacuum conditions, the ice in the food is directly sublimated into water vapor and discharged, while ensuring that the tissue structure of the food is not destroyed, thereby retaining the nutrients and color to the maximum extent.

[0073] After the sublimation stage is completed, the present invention performs a parsing stage. In the present invention, the temperature of the parsing stage can be 20-30°C, or 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, 26°C, 27°C, 28°C, 29°C or 30°C. In the present invention, the time of the parsing stage can be 40-42h, or 40, 40.5, 41, 41.5 or 42h. In the present invention, the parsing stage further removes the residual trace moisture in the food material to ensure the long-term storage stability of the product. The slow heating at this stage ensures that the food material does not undergo thermal denaturation, thereby further protecting its flavor and taste.

[0074] The low-temperature freeze-drying of the present invention can be carried out in a vacuum freeze-drying device. The parameters and process design of the low-temperature freeze-drying stage of the present invention ensure the high quality of the freeze-dried food and enable the product to provide excellent taste and flavor experience after rehydration.

[0075] After low-temperature freeze-drying is completed, the freeze-dried beef rice is obtained.

[0076] The freeze-dried beef rice is obtained, and the present invention preferably further comprises packaging the freeze-dried beef rice. The packaging of the present invention preferably comprises sealed packaging. The present invention can select a packaging material with good barrier properties for sealed packaging; the packaging material with good barrier properties may include a three-proof can. The present invention seals the freeze-dried beef rice to effectively prevent the product from being damp and oxidized, ensuring that the quality of the product is stable during long-term storage, and the taste and nutritional components do not change significantly.

[0077] The present invention creates a low-temperature and low-pressure environment through low-temperature freeze-drying, so that the water in the food materials can be directly sublimated, thereby retaining the nutritional components of the food materials to the greatest extent (such as vitamins, minerals and other nutritional elements with a retention rate of more than 95%), color (the color of the freeze-dried product changes very little compared with fresh food materials), flavor (the unique seasoning is completely retained during the freeze-drying process) and taste (the taste after rehydration is more than 95% similar to that of freshly cooked beef rice), and at the same time, the product has the excellent characteristic of a shelf life of 10 years at room temperature.

[0078] The present invention uses advanced vacuum freeze-drying technology to process beef rice containing fresh beef slices. This process breaks through the limitation that traditional fresh beef slices bibimbap cannot be brewed, and the shelf life of the product is up to 10 years at room temperature. During the freeze-drying process, the ice crystal structure inside the food directly sublimates under a low-pressure environment, avoiding problems such as microbial growth and chemical reactions caused by the presence of liquid water, thereby effectively extending the shelf life of the product. At the same time, since the freeze-drying process has little damage to the cell structure of the food, the taste after rehydration is highly similar to that of freshly cooked beef rice, providing consumers with a new convenient food experience. Consumers can eat it in 10 minutes with simple operations at any time and any place, and achieve a better taste in 15 minutes, so they can quickly and conveniently enjoy delicious and nutritious beef rice.

[0079] As an optional embodiment, the freeze-dried beef rice provided by the present invention weighs about 216 grams, has a volume of about 270 cubic centimeters, and provides about 390 kcal of energy per 100 grams of the product.

[0080] The freeze-dried beef rice of the present invention can be widely used in a variety of scenarios. In outdoor activity scenarios, it is light and easy to carry (the product is light in weight and small in size, and is easy to carry in a backpack), and can be eaten by just brewing in hot water, providing convenient and fast energy supplements for climbers, explorers, skiers, etc., meeting their needs for nutrition and energy during high-intensity exercise, while reducing the burden of weight. In a wilderness survival environment, it is a reliable source of nutrition, which can provide basic nutritional support to sustain life for people in distress and help them through difficult times. For office overtime people, it is a delicious and time-saving meal replacement option, which saves time for dining out or waiting for takeout, allowing them to quickly replenish energy during busy work and improve work efficiency. No matter where you are, you only need to operate it simply, it can be eaten in 10 minutes, and it can reach a better taste in 15 minutes, which brings great convenience to consumers.

[0081] In order to further illustrate the present invention, the technical solution provided by the present invention is described in detail below in conjunction with the accompanying drawings and embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0082] Example 1

[0083] Experiment on Optimization of Fresh Beef Processing Size

[0084] A beef rice, comprising:

[0085] 80g fresh beef, 40g green onions, 15g carrots, 13g broccoli, 13g corn, 25g mirin, 25g sake, 25g soy sauce, 0.5g pepper, 2.5g sugar, 0.05g gelatin and 2.5g maltodextrin.

[0086] In the process of selecting the beef cut size, several controlled trials were conducted to determine the optimal size specification. The trials were mainly evaluated in terms of heating uniformity and taste.

[0087] 1. Test sample preparation:

[0088] Select fresh beef and cut it into slices of different sizes. The specific specifications are as follows:

[0089] Group A: thickness 1mm, length 7cm, width 5.5cm.

[0090] Group B: thickness 2mm, length 7cm, width 5.5cm.

[0091] Group C: thickness 1mm, length 3.5cm, width 3.5cm.

[0092] Group D: thickness 0.5mm, length 7cm, width 5.5cm.

[0093] 2. Heat treatment

[0094] The samples in each treatment group in step 1 are uniformly heated under the same temperature and humidity conditions, keeping the heating time consistent.

[0095] The heating steps are as follows:

[0096] Heating method:

[0097] (1) Initial heating stage:

[0098] Mix the sliced ​​fresh beef with the chopped vegetables and corn, add them into the pot, heat the pot to 75°C over medium heat, and maintain this temperature for 3 minutes.

[0099] (2) Seasoning mixing stage:

[0100] After initial heating, add mirin, sake, soy sauce, pepper, sugar, gelatin, and maltodextrin to the heated beef and vegetables, control the temperature at 90°C, lower to low heat, and maintain for 1 minute.

[0101] (3) Uniform fusion stage:

[0102] After the seasoning is mixed, control the temperature to 60°C and keep heating on low heat for 3 minutes.

[0103] After the heating treatment is completed, a professional tasting panel is organized to score the taste of beef samples of different sizes.

[0104] 3. Determination of indicators

[0105] The heating uniformity of the beef slices in each treatment group in step 2 was tested, and the taste was tested at the same time.

[0106] (1) Taste test: After the heating treatment, a professional tasting panel was organized to score the taste of beef samples of different sizes.

[0107] Scoring criteria:

[0108] The following is the scoring criteria set for the fresh beef treatment experiment:

[0109] 1. Form (full score 20 points)

[0110] Integrity (10 points): If the beef slices remain intact, without any breakage or fracture after heating, and have a smooth appearance without curling or wrinkles that seriously affect the overall shape, they will be awarded 8-10 points. If there are a few slight damages on the edges, they will be awarded 5-7 points. If the breakage is serious and only the general shape can be maintained, they will be awarded 0-4 points.

[0111] Size uniformity (5 points): If the size of beef slices in the same group is very small and almost identical visually, 4-5 points will be awarded; if some slices are obviously larger or smaller, but do not exceed 20% of the overall sample, 2-3 points will be awarded; if the sizes are uneven and the differences are obvious, 0-1 point will be awarded.

[0112] Appealing color (5 points): If the beef is a uniform reddish brown or tan color with good surface gloss, which complements the color of the accompanying vegetables and seasonings and has obvious appetizing appeal, it will be awarded 4-5 points. If the color is slightly dull, or there is slight uneven discoloration in some parts, it will be awarded 2-3 points. If the color is gray and dull, and there is a serious lack of color beauty, it will be awarded 0-1 point.

[0113] 2. Color (full score 20 points)

[0114] Degree of doneness and color (10 points): Judged based on the ideal color of the beef after ripening, if it is cooked through and the color is just bright red and attractive, with no blood residue inside but not over-cooked and blackened, it can get 8-10 points; if it is slightly pink and slightly undercooked, or there are slight signs of burnt parts, it can get 5-7 points; if there is still a lot of blood inside, or most of the surface is blackened and carbonized, it can get 0-4 points.

[0115] Color stability (5 points): After being placed for a period of time (such as 15 minutes), the color of the beef remains basically unchanged, with no obvious oxidation discoloration, and it can get 4-5 points; if the color becomes slightly darker or lighter and does not affect the overall appearance, it can get 2-3 points; if there is obvious dullness, fading or discoloration, it can get 0-1 point.

[0116] Coordination with side dishes (5 points): The color of the beef is matched with side dishes such as vegetables and corn to form a harmonious and beautiful visual combination. The colors complement each other, which can enhance the visual effect of the entire dish, and 4-5 points can be obtained; the color combination is slightly abrupt, but does not cause serious visual conflict, and 2-3 points can be obtained; the color contrast is strong and incompatible, which greatly affects the overall appearance, and 0-1 point can be obtained.

[0117] 3. Smell (out of 20 points)

[0118] Intensity of meat aroma (10 points): If you get close, you can smell the rich and mellow beef aroma, and this aroma is pure without any peculiar smell, which can fully stimulate appetite, and you can get 8-10 points; the meat aroma is lighter, requiring careful sniffing to detect, or is accompanied by a slight fishy or mutton smell but not obvious, and you can get 5-7 points; the meat aroma is almost invisible, or the peculiar smell is strong, seriously covering up the meat aroma, and you can get 0-4 points.

[0119] Aroma of fusion of seasonings (5 points): The unique aroma produced by the fusion of seasonings such as mirin, sake, and soy sauce with beef can be clearly distinguished. The aroma is rich in layers, and the flavors of each seasoning do not conflict with each other, but are harmonious and unified, which can be scored 4-5 points; the seasoning flavor can be smelled, but the degree of fusion is poor, some seasoning flavors are prominent, and slightly stiff, which can be scored 2-3 points; the seasoning flavors are chaotic and cover each other, failing to form a unique and harmonious aroma, which can be scored 0-1 point.

[0120] Odor persistence (5 points): After the beef sample is placed at room temperature for 5 minutes, if it can still maintain a certain intensity of attractive aroma with no obvious signs of aroma dissipation, it can get 4-5 points; if the aroma is weakened but the main aroma characteristics can still be smelled, it can get 2-3 points; if the aroma dissipates quickly and is almost inaudible, it can get 0-1 point.

[0121] 4. Taste (out of 40 points)

[0122] Tenderness (15 points): When chewing, the beef is tender and can be easily bitten off without excessive force. The internal fibers are fine and there is no obvious dry or hard texture. It can be scored 12-15 points. It is tender to a certain extent but requires a little force to chew. Occasionally, a small amount of harder fibers can be felt. It can be scored 8-11 points. The texture is hard and dry, difficult to chew, and most of the fibers are rough. It can be scored 0-7 points.

[0123] Juiciness (10 points): When you bite into the beef, rich gravy overflows, and you can clearly feel the abundant juice in your mouth, and the juice tastes delicious, which can be scored 8-10 points; a small amount of juice seeps out, and you can feel a certain moistness, but it is not rich enough, which can be scored 5-7 points; there is almost no juice, and the mouth tastes dry, which can be scored 0-4 points.

[0124] Chewing feel (5 points): When chewing, the beef should maintain a certain toughness, allowing people to feel the pleasure of chewing, but not be too chewy, and the overall taste should be balanced, which can get 4-5 points; if it is too tough and difficult to chew, or too soft and lacks chewiness, it can get 2-3 points; if the chewing feel is extremely poor, either too hard or too soft, and cannot give people a normal chewing experience, it can get 0-1 point.

[0125] Taste balance (10 points): The meaty flavor of the beef, the flavor of the seasoning, and the flavor mixed with the vegetables are perfectly balanced in the mouth. The various flavors blend together and complement each other, without any one flavor being too strong or too light, which can get 8-10 points; one flavor is slightly prominent, but does not affect the overall eating experience, which can get 5-7 points; the taste is seriously unbalanced, with one flavor being too strong and covering up other flavors, or the taste is too light, which can get 0-4 points.

[0126] Group A:

[0127] Appearance (18 points): Thickness 1mm, length 7cm, width 5.5cm. After heating treatment, the appearance is flat and intact without any breakage or fracture, and the edges are not damaged, which can be awarded 10 points. The size of the beef slices in the same group is very small and visually almost the same, which can be awarded 4 points. The color is a uniform reddish brown with good surface gloss, which complements the color of the accompanying vegetables and seasonings, which can be awarded 4 points.

[0128] Color (16 points): If the fish is cooked thoroughly and its color is bright red and attractive, with no blood residue inside, it can get 8 points. If the color remains basically unchanged after 15 minutes, with no obvious oxidation discoloration, it can get 4 points. If it is paired with vegetables, corn and other side dishes, the colors complement each other, forming a harmonious and beautiful visual combination, it can get 4 points.

[0129] Smell (16 points): If you get close and can smell the rich and mellow beef aroma, and the aroma is pure without any peculiar smell, you can get 8 points; you can clearly distinguish the unique aroma produced by the fusion of seasoning and beef, the aroma is rich in layers, and the flavors of each seasoning do not conflict with each other, but are harmonious and unified, you can get 4 points; after the beef sample is placed at room temperature for 5 minutes, it can still maintain a certain intensity of attractive aroma, which can get 4 points.

[0130] Taste (33 points): When chewing, the beef is tender and can be easily bitten off without excessive force. The internal fibers are delicate, without obvious dryness or hardness, which can be awarded 13 points. The moment the beef is bitten, rich gravy overflows, and the mouth can clearly feel the abundant juice, and the juice tastes delicious, which can be awarded 8 points. During the chewing process, the beef maintains a certain toughness, which can make people feel the pleasure of chewing, but is not too chewy, and the overall taste is balanced, which can be awarded 4 points. The meat flavor of the beef itself, the seasoning flavor, and the taste mixed with vegetables achieve a good balance in the mouth, and the various flavors blend together and complement each other, which can be awarded 8 points.

[0131] Overall score (83 points): Group A performed relatively well and well in all aspects, with a good overall taste, and an overall score of 83 points.

[0132] Group B:

[0133] Appearance (18 points): Thickness 2mm, length 7cm, width 5.5cm. After heating, the shape is intact and without damage, which can be awarded 10 points. The size uniformity in the same group is almost visually consistent, which can be awarded 4 points. The color is uniformly reddish brown and coordinated with the side dishes, which can be awarded 4 points.

[0134] Color (15 points): 8 points if the dish is cooked through with bright red color and no blood residue inside; 4 points if the color is stable; 4 points if the dish is well coordinated with the side dishes; however, 1 point will be deducted if the overall color is slightly darker than that of group A.

[0135] Smell (15 points): The meaty aroma is rich and pure, which can be scored 8 points; the aroma of the seasoning is relatively harmonious, but not as layered as that of group A, and is a little harsh, which can be scored 3 points; the smell is quite persistent, which can be scored 4 points.

[0136] Taste (28 points): In terms of tenderness, you need to chew a little harder when you put it in your mouth, and you can occasionally feel a small amount of hard fibers, which can be scored 9 points; good juiciness, with rich gravy oozing out, which can be scored 8 points; the chewing feeling is slightly strong, but the toughness is slightly too strong, which can be scored 3 points; the taste is well balanced, which can be scored 8 points.

[0137] Comprehensive score (76 points): Group B also performed well overall, but was slightly inferior to Group A in tenderness and flavor fusion, with a comprehensive score of 76 points.

[0138] Group C:

[0139] Morphology (14 points): Thickness 1mm, length 3.5cm, width 3.5cm, the slices are small, although intact, the visual size uniformity is not good, and some slices are obviously smaller, which can be scored 2 points; the appearance is flat and without damage, which can be scored 8 points; the color is normal, which can be scored 4 points.

[0140] Color (14 points): If the color of the cooked food is normal, 8 points will be awarded. If the color stability is good, 4 points will be awarded. If the food is well coordinated with the side dishes, and the color contrast is slightly abrupt but does not cause serious visual conflict, 2 points will be awarded.

[0141] Smell (10 points): The meat aroma is relatively light and needs to be smelled carefully to be detected, so it can get 5 points; the aroma of the seasoning can be smelled, but the degree of integration is not good, and the taste of some seasonings is prominent and slightly harsh, so it can get 2 points; the smell persistence is average and the aroma is weakened, so it can get 3 points.

[0142] Taste (22 points): The tenderness is acceptable, with a certain degree of tenderness, which can be scored 9 points; the juiciness is average, with a small amount of juice oozing out, which can be scored 5 points; the chewing feeling is average, slightly soft and lacks chewiness, which can be scored 2 points; the taste is average, with one flavor slightly prominent, but it does not affect the overall eating experience, which can be scored 6 points.

[0143] Comprehensive score (60 points): Group C performed poorly in terms of shape, smell and taste due to its small slice size, and its comprehensive score was 60 points.

[0144] Group D:

[0145] Morphology (10 points): Thickness 0.5mm, length 7cm, width 5.5cm. The slices are too thin, and curling and wrinkling appear after heating, seriously affecting the overall shape, so 4 points are awarded; the size uniformity is normal, so 4 points are awarded; the color is affected by curling and appears dull, so 2 points are awarded.

[0146] Color (8 points): If the dish is over-ripe, 5 points will be awarded; if the color is average and there are differences in depth, 2 points will be awarded; if the dish is poorly coordinated with the side dishes, with a strong color contrast and being out of tune, which greatly affects the overall appearance, 1 point will be awarded.

[0147] Smell (4 points): If the meat aroma is almost non-existent and replaced by a burnt aroma, 2 points will be awarded; if the aroma is too excessively heated to form a unique and harmonious aroma, 1 point will be awarded; if the aroma dissipates quickly and is almost non-existent, 1 point will be awarded.

[0148] Taste (8 points): If the taste is hard and lacks the soft and tender texture, 4 points will be awarded; if the taste is dry and astringent, 2 points will be awarded; if the chewing feeling is extremely poor and seems to have lost its edible value, 1 point will be awarded; if the taste is seriously unbalanced, 1 point will be awarded.

[0149] Comprehensive score (30 points): Group D did not meet the optimal parameters because the slice thickness was too thin and the performance in all aspects was poor, with a comprehensive score of 30 points.

[0150] 4. Test results

[0151] The beef slices from Group A scored the highest in the taste test, described as "tender and juicy". The taste of Group B was evaluated as "slightly thick, but still acceptable". Groups C and D had a tough or poor taste due to being too small or too thin.

[0152] Example 2

[0153] Optimization of cooking temperature and time for beef rice

[0154] Example 2-1

[0155] A beef rice, comprising:

[0156] 80g fresh beef, 40g green onions, 15g carrots, 13g broccoli, 13g corn, 25g mirin, 25g sake, 25g soy sauce, 0.5g pepper, 2.5g sugar, 0.05g gelatin and 2.5g maltodextrin.

[0157] 1. The cooking method of beef rice is:

[0158] Cut the fresh beef into slices with a thickness of 1 mm, a length of 4 to 10 cm, and a width of 5 to 6 cm.

[0159] Vegetable processing: Cut onions into pieces 5-8 cm long and 1-2 cm wide; cut carrots into 1.5×1.5 cm pieces; cut broccoli into 4-5 cm long strips; corn can remain in its original shape or be cut appropriately.

[0160] Heat the processed fresh beef, vegetables, corn, mirin, sake, soy sauce, pepper, sugar, gelatin and maltodextrin until the beef is fully cooked.

[0161] The heating process is as follows:

[0162] (1) Initial heating stage:

[0163] The sliced ​​fresh beef is mixed with the chopped vegetables and corn, and then added into a pot, and the pot is heated to 75°C and maintained at this temperature for 3 minutes to obtain heated ingredients. Purpose: The initial heating allows the surface of the beef to change color quickly and lock in the gravy.

[0164] (2) Seasoning mixing stage:

[0165] After the initial heating is completed, add mirin, sake, soy sauce, pepper, sugar, gelatin and maltodextrin to the heated ingredients and control the temperature to 90°C for 1 minute.

[0166] Purpose: At this temperature, the seasonings gradually penetrate the beef and vegetables. Slow cooking allows the ingredients to better absorb the aroma and flavor of the seasonings.

[0167] (3) Uniform fusion stage:

[0168] After the seasoning is mixed, the temperature is controlled at 60°C for 3 minutes.

[0169] Purpose: To make the beef fully cooked and the vegetables soft and glutinous. In this stage, the ingredients absorb each other's flavors through slow heating to form a unified flavor system.

[0170] 2. After the beef rice is cooked, freeze-dry it at low temperature. The specific steps are as follows:

[0171] After the cooked beef rice is obtained, the cooked beef rice is placed in a mold for shaping, the size of the mold is 3cm×4cm×5cm, and then placed in a vacuum freeze drying device for low-temperature freeze drying.

[0172] The steps of low temperature freeze drying are as follows:

[0173] (1) Pre-freezing stage

[0174] Temperature: -40℃; Time: 48h. Process description: Pre-freeze under normal pressure to completely freeze the water in the food. The purpose of this stage is to ensure that all water is in a solid state before the sublimation stage begins, which is helpful for the subsequent sublimation process.

[0175] (2) Sublimation stage

[0176] Vacuum degree: 40Pa; temperature: -15℃; time: 6h. Process description: Under low temperature and vacuum conditions, the ice in the food is directly sublimated into water vapor and discharged. The temperature is gradually increased to accelerate the sublimation process while ensuring that the tissue structure of the food is not destroyed, thereby maximizing the retention of nutrients and color.

[0177] (3) Analysis stage (drying stage)

[0178] Vacuum degree: 40Pa; Temperature: 25℃; Time: 40h. Process description: Further remove the trace amount of water remaining in the food to ensure the long-term storage stability of the product. The slow heating at this stage ensures that the food does not undergo thermal denaturation, thereby further protecting its flavor and taste.

[0179] After low-temperature freeze-drying is completed, freeze-dried beef rice is obtained.

[0180] After obtaining the freeze-dried beef rice, it is sealed and packaged, and packaging materials with good barrier properties (such as three-proof cans, etc.) are used to effectively prevent the product from being damp and oxidized, ensuring that the product has stable quality during long-term storage, and the taste and nutritional components do not change significantly. The packaging materials for freeze-dried beef rice can be as follows: Figure 1 shown.

[0181] Example 2-2

[0182] The composition and cooking method of a beef rice are the same as those of Example 2-1, with the only difference being that the initial heating temperature is 50° C. and the temperature is maintained for 3 minutes.

[0183] Example 2-3

[0184] The composition and cooking method of a beef rice are the same as those of Example 2-1, with the only difference being that the initial heating temperature is 65° C. and the temperature is maintained for 1 minute.

[0185] Embodiment 2-4

[0186] The composition and cooking method of a beef rice are the same as those of Example 2-1, with the only difference being that the initial heating temperature is 70° C. and the temperature is maintained for 1 minute.

[0187] Embodiment 2-5

[0188] The composition and cooking method of a beef rice are the same as those of Example 2-1, with the only difference being that the temperature during the seasoning mixing stage is 80° C. and the temperature is maintained for 5 minutes.

[0189] Embodiment 2-6

[0190] The composition and cooking method of a beef rice are the same as those of Example 2-1, with the only difference being that the temperature during the seasoning mixing stage is 85° C. and the temperature is maintained for 3 minutes.

[0191] Embodiment 2-7

[0192] The composition and cooking method of a beef rice are the same as those of Example 2-1, with the only difference being that the temperature in the uniform fusion stage is 40° C. and the temperature is maintained for 5 minutes.

[0193] Comparative Example 1-1

[0194] A beef rice composition and cooking method are the same as those of Example 2-1, except that: during the cooking process of the beef rice, the initial heating stage is not performed. The chopped fresh beef and vegetables are directly mixed, and then mirin, sake, soy sauce, pepper, sugar, gelatin and maltodextrin are added, and then the temperature is controlled at 90° C. for 1 minute, and then the temperature is controlled at 60° C. until the beef rice is fully cooked.

[0195] Comparative Example 1-2

[0196] A beef rice composition and cooking method are the same as in Example 2-1, except that: during the cooking process of the beef rice, the uniform fusion stage is not performed. After the chopped fresh beef and vegetables are mixed and initially heated, mirin, sake, soy sauce, pepper, sugar, gelatin and maltodextrin are added to perform the seasoning mixing stage until the beef rice is completely cooked.

[0197] Comparative Examples 1-3

[0198] The composition and cooking method of a beef rice are the same as those of Example 2-1, with the only difference being that during the cooking process of the beef rice, the temperature in the initial heating stage is 85° C. and maintained for 2 minutes. The temperature in the seasoning mixing stage is controlled at 90° C. and maintained for 1 minute; and the temperature in the uniform blending stage is controlled at 60° C. until the beef rice is fully cooked.

[0199] Comparative Examples 1-4

[0200] The composition and cooking method of a beef rice are the same as those of Example 2-1, with the only difference being that during the cooking process of the beef rice, the temperature in the initial heating stage is 40° C. and maintained for 3 minutes. During the seasoning mixing stage, the temperature is controlled at 90° C. and maintained for 3 minutes. During the uniform fusion stage, the temperature is controlled at 60° C. until the beef rice is fully cooked.

[0201] Comparative Examples 1-5

[0202] The composition and cooking method of a beef rice are the same as those of Example 2-1, with the only difference being that during the cooking process of the beef rice, after the initial heating stage is completed, the temperature of the seasoning mixing stage is controlled to 65°C for 3 minutes, and then in the uniform fusion stage, the temperature is controlled to 60°C until the beef rice is fully cooked.

[0203] Comparative Examples 1-6

[0204] The composition and cooking method of a beef rice are the same as those of Example 2-1, with the only difference being that during the cooking process of the beef rice, after the initial heating stage is completed, the temperature of the seasoning mixing stage is 100° C. and maintained for 1 min, and then in the uniform fusion stage, the temperature is controlled at 60° C. until the beef rice is fully cooked.

[0205] Comparative Examples 1-7

[0206] The composition and cooking method of a beef rice are the same as those of Example 2-1, with the only difference being that during the cooking process of the beef rice, the temperature of the uniform fusion stage is 70° C. until the beef rice is fully cooked.

[0207] Comparative Examples 1-8

[0208] The composition and cooking method of a beef rice are the same as those of Example 2-1, with the only difference being that during the cooking process of the beef rice, the temperature of the uniform fusion stage is 35° C. until the beef rice is fully cooked.

[0209] Application Example 1

[0210] Relevant indexes of the beef rice prepared in Examples 2-1 to 2 to 7 and Comparative Examples 1-1 to 1-8 were tested.

[0211] The measurement methods of relevant parameters in freeze-dried beef rice are as follows:

[0212] 1. Quantitative indicators of tenderness

[0213] National standard reference: Refer to GB / T 17238-2008 "Fresh and frozen cuts of beef" for the principle requirements for beef quality.

[0214] Measurement method: Instrument: Use a tenderizer (such as the Walter-Bradford shear tester). Sample preparation: Select representative beef strips from the beef dish after rehydration of freeze-dried beef rice. Measurement steps: Place the beef strips vertically under the shearing tool of the tenderizer, pass the tool through the beef strips at a speed of 200mm / min, and record the maximum shear force value (in Newton N) displayed by the instrument. Repeat the measurement of 5 to 10 samples and take the average value as the tenderness quantitative index.

[0215] 2. Color parameters

[0216] National standard reference: Refer to the terms describing sensory characteristics such as color in GB / T 10221-2021 "Terms for Sensory Analysis". Measurement method: Instrument: Use a colorimeter. Sample preparation: Place the beef after rehydration of freeze-dried beef rice on a white standard background plate to ensure that the surface is flat, without wrinkles and impurities. Measurement steps: Use a colorimeter to measure the surface of the beef and record the three parameters of L (brightness value, 0-100, 0 for black, 100 for white), a (value on the red-green axis, positive value indicates the red direction, negative value indicates the green direction), and b (value on the yellow-blue axis, positive value indicates the yellow direction, negative value indicates the blue direction). Each sample is measured 3-5 times at different positions, and the average value is taken as the color parameter.

[0217] 3. Aroma Intensity QDA

[0218] National standard reference: GB / T 16291.1-2012 "Sensory analysis selection, training and management Part 1: Preferred evaluators" and GB / T 16291.2-2010 "Sensory analysis selection, training and management Part 2: Expert evaluators" provide standards for personnel selection and training. Measurement method: Evaluation team formation: Select and train evaluators in accordance with the above national standards to form a sensory evaluation team including ordinary evaluators and expert evaluators. Evaluation standard formulation: Establish an evaluation scale for aroma intensity, 0-10 points, 0 points means no aroma, 10 points means very strong aroma. Evaluation steps: Place the beef dish after rehydration of freeze-dried beef rice in an odor-free evaluation environment, and 8 to 10 evaluators will score the aroma intensity of the beef. After collecting the evaluation data, calculate the average value as the result.

[0219] 4. Protein Retention Rate

[0220] National standard reference: Determine the protein content in accordance with GB 5009.5-2016 "National Food Safety Standard Determination of Protein in Food". Measurement method: Determination of protein content: Determine the protein content of the beef after frying freeze-dried beef rice using the Kjeldahl nitrogen method or other appropriate methods according to the method of the above national standard.

[0221] The test results of relevant indicators in each treatment group are shown in Table 1.

[0222] Table 1 Test results of relevant indicators in each treatment group

[0223]

[0224]

[0225] In Example 2-1, the L value is 45, the a value is 15, and the b value is 18. In this embodiment, each heating stage cooperates well. The initial heating stage of 75°C for 3 minutes can allow the beef surface to change color normally and lock the gravy. The subsequent seasoning mixing and uniform fusion stage also progresses steadily, and the freeze-drying process has a protective effect on the color. Therefore, the final color can present a better state within a reasonable range. The L value of 45 indicates moderate brightness, the a value of 15 reflects the appropriate degree of red, and the b value of 18 shows the appropriate degree of yellow, which is in line with consumers' expectations of the color of beef rice as a whole. In Example 2-2, the L value is 40, the a value is 12, and the b value is 15. Since the initial heating temperature is reduced to 50°C for 3 minutes, compared with Example 2-1, this temperature change changes the discoloration of the beef surface, and the effect of locking the gravy is not as ideal as 2-1, which has a certain impact on the overall color, resulting in a slightly darker brightness (L value decreases), and the degree of red and yellow is relatively weakened (a value and b value become smaller), so each color parameter has a corresponding deviation. In Example 2-3, the L value is 42, the a value is 13, and the b value is 16. The initial heating temperature is set to 65°C and maintained for 1 minute. This change makes the early discoloration of the beef surface different from that in Example 2-1, affecting the subsequent overall color presentation, causing the L value, a value, and b value to change slightly compared to 2-1, and the overall color is slightly weaker than that of 2-1. In Example 2-4, the L value is 43, the a value is 14, and the b value is 17. The initial heating temperature is changed to 70°C and maintained for 1 minute. The difference in the initial heating conditions of Example 2-1 leads to different discoloration of the beef surface and gravy locking, which has a certain impact on the subsequent color, making the overall color presentation effect slightly inferior. In Example 2-5, the L value is 44, the a value is 14.5, and the b value is 17.5. The temperature in the seasoning mixing stage is changed to 80°C and maintained for 5 minutes. This temperature and time adjustment changes the heating conditions of the ingredients at this stage, which has a certain impact on the color, causing changes in brightness, redness and yellowness. The overall color is still within a reasonable range but is slightly weaker than Example 2-1. Example 2-6, the L value is 38, the a value is 16, and the b value is 20. The temperature in the seasoning mixing stage is changed to 85°C and maintained for 3 minutes. Under the action of higher temperature and a certain length of time, the color tends to darken, resulting in a decrease in the L value (darkening of brightness), an increase in the a value and b value (deepening of the redness and yellowness), which affects the normal performance of the overall color within a reasonable range, and the color becomes relatively darker in appearance. Example 2-7, the L value is 46, the a value is 12, and the b value is 14. The temperature of the uniform fusion stage is set to 40°C and maintained for 5 minutes. The long-term fusion process at low temperature affects the color, causing the overall color to increase in brightness (L value increases), but the degree of red and yellow is weakened (a value and b value decrease), which is different from the normal color of Example 2-1, but is still within a roughly reasonable color parameter range, only the color effect has changed.

[0226] For example 1-1, the L value is 35, the a value is 10, and the b value is 12. The initial heating stage is omitted during cooking, and the key link of allowing the surface of the beef to change color quickly and lock the gravy is missing in the early stage. The subsequent temperature control is directly entered, resulting in an unsmooth process of forming the color of the ingredients, making the overall color dark (the L value decreases), and the red and yellow levels are insufficient (the a value and the b value become smaller). For example 1-2, the L value is 40, the a value is 11, and the b value is 13. The cooking process does not set a uniform fusion stage, which affects the natural fusion of the colors between the ingredients, resulting in an overall color that is not coordinated enough. Although the brightness, redness and yellowness have certain values, the combined color effect is not good, and there is a significant gap with the color of the beef rice produced through the normal complete process, which deviates from the better color presentation state. For example 1-3, the L value is 30, the a value is 18, and the b value is 22. The temperature in the initial heating stage is 85°C for 2 minutes. The excessively high initial temperature can easily cause the surface of the beef to change color quickly and may cause local overheating, affecting the subsequent color fusion and stability, resulting in reduced brightness (L value decreases), abnormal increase in red and yellow levels (a value and b value exceed the normal range), and the color is too dark and uncoordinated, which seriously affects the appearance and exceeds the normal and reasonable color parameter range. For comparative examples 1-4, the L value is 32, the a value is 8, and the b value is 10. The temperature in the initial heating stage is set at 40°C for 3 minutes. Too low a temperature is not conducive to the normal color change of the surface of the beef in the early stage. Although the subsequent stage progresses normally, it is difficult to make up for the lack of color formation, making the overall color dark and light (L value is low, a value and b value are small), which does not meet the normal color standard of beef rice and affects the appearance of the product. For comparative examples 1-5, the L value is 36, the a value is 13, and the b value is 15. After the initial heating stage, the temperature of the seasoning mixing stage is controlled to 65°C for 3 minutes. The temperature adjustment changes the interaction between the seasoning and the ingredients at this stage and affects the color, resulting in certain deviations in brightness, redness and yellowness. The overall color is not ideal, deviating from the color parameter range of Example 2-1, affecting the appearance. For Comparative Example 1-6, the L value is 25, the a value is 20, and the b value is 25. The temperature of the seasoning mixing stage reaches 100°C for 1 minute. Excessive temperature can easily cause local scorching of the beef, seriously destroying the normal formation of color, greatly reducing the brightness (extremely small L value), and abnormally high red and yellowness (a value and b value are too large), far beyond the reasonable color parameter range, and the appearance of the color becomes very poor, seriously affecting the product quality. For Comparative Example 1-7, the L value is 33, the a value is 17, and the b value is 20. The temperature of the uniform fusion stage during cooking is 70°C until the beef rice is fully cooked. At this temperature, the color changes in the final cooking stage, which easily makes the color darker, resulting in a decrease in brightness (a value decreases), an increase in the degree of red and yellow (a value, b value increases), and exceeds the normal and reasonable color parameter range, affecting the overall color coordination and beauty. For comparative examples 1-8, the L value is 48, the a value is 8, and the b value is 10.The temperature of the uniform fusion stage is set at 35°C until the beef rice is fully cooked. The low temperature condition is not conducive to the normal fusion and improvement of the color in the later stage of cooking, resulting in a higher brightness (increased L value), but insufficient red and yellow levels (small a and b values), and an overall unharmonious color, which is quite different from the color performance of normal beef rice and does not meet the requirements of a good appearance.

[0227] Example 2-1: The aroma intensity QDA is 6.5 points. The connection of each heating stage is reasonable. The initial heating stage can lock the gravy and retain part of the aroma base. The seasoning mixing stage is maintained at 90°C for 1 minute to allow the seasoning to fully penetrate the ingredients. The uniform fusion stage promotes the absorption of flavors between the ingredients. Under various effects, the overall aroma is rich and coordinated. Example 2-2: The aroma intensity QDA is 5.0 points. The initial heating temperature is reduced to 50°C for 3 minutes. Compared with Example 2-1, the effect of locking the gravy and stimulating the aroma in the early stage is worse, which affects the subsequent formation of the overall aroma, resulting in a decrease in the aroma intensity. Although there is still a certain aroma, it is not as rich and coordinated as 2-1. Example 2-3: The aroma intensity QDA is 5.5 points. The initial heating temperature is set to 65°C and maintained for 1 minute, which changes the early heating situation, changes the stimulation of the beef aroma and the gravy locking effect, and then affects the subsequent seasoning integration and aroma fusion process, making the aroma intensity slightly weaker than Example 2-1. Example 2-4: The QDA of aroma intensity is 6.0 points. The initial heating temperature is changed to 70°C and maintained for 1 minute. This adjustment changes the early aroma-related preparation links, but the overall impact is relatively small. The subsequent stages can still allow the ingredients to absorb the flavor and form aroma, but it is still slightly inferior to the effect of Example 2-1. Example 2-5: The QDA of aroma intensity is 4.5 points. The temperature in the seasoning mixing stage is changed to 80°C and maintained for 5 minutes. After the conditions are changed from Example 2-1, the rhythm and degree of seasoning integration into the ingredients are changed, and the aroma emission and fusion effects are affected. Example 2-6: The QDA of aroma intensity is 4.0 points. The temperature in the seasoning mixing stage is changed to 85°C and maintained for 3 minutes. The higher temperature and time adjustment changes the reaction between the seasoning and the ingredients, which may cause some aroma components to be lost or uncoordinated, resulting in a further decrease in aroma intensity. Example 2-7: The QDA of aroma intensity is 3.5 points. The temperature of the uniform fusion stage is set at 40°C and maintained for 5 minutes. The low temperature and long fusion process is not conducive to the full fusion of the aroma between the ingredients, which affects the enhancement and diffusion of the overall aroma, resulting in a significant weakening of the aroma intensity.

[0228] Comparative Example 1-1: The aroma intensity QDA is 3.0 points. The initial heating stage is omitted during cooking, which lacks the important link of locking the meat aroma and stimulating the aroma in the early stage. Although the subsequent heating allows the ingredients to absorb some of the seasoning aroma, the overall aroma is not strong and coordinated enough. Comparative Example 1-2: The aroma intensity QDA is 3.5 points. The cooking process does not have a uniform fusion stage, which affects the process of the final full fusion of the aroma between the ingredients, resulting in poor integrity and richness of the overall aroma, and the aroma intensity is at a low level. Comparative Example 1-3: The aroma intensity QDA is 2.5 points. The temperature in the initial heating stage is 85°C for 2 minutes. Excessively high initial temperature may cause some aroma components to dissipate prematurely, and affect the normal fusion of the aroma in the subsequent stages, resulting in a very weak and uncoordinated overall aroma. Comparative Example 1-4: The aroma intensity QDA is 3.0 points. The temperature in the initial heating stage is set to 40℃ for 3min. Too low a temperature is not conducive to the early stimulation and locking of the aroma, and it is difficult to make up for it with subsequent normal advancement, making the final aroma not strong enough and weak in intensity. Comparative Example 1-5: The aroma intensity QDA is 4.0 points. After the initial heating stage, the temperature in the seasoning mixing stage is controlled to 65℃ for 3min. This temperature adjustment changes the seasoning integration and aroma formation process, which affects the aroma intensity to a certain extent. Although there is a certain aroma, it is still at a relatively low level. Taking 4.0 points can reflect this situation. Comparative Example 1-6: The aroma intensity QDA is 2.0 points. The temperature in the seasoning mixing stage reaches 100℃ for 1min. Excessive temperature can easily cause a large amount of aroma components to be lost and destroyed, resulting in an extremely weak and uncoordinated overall aroma. Comparative Example 1-7: The aroma intensity QDA is 3.0 points. The temperature of the uniform fusion stage during cooking is 70℃ until the beef rice is fully mature. At this temperature, the aroma may be excessively volatilized, affecting the retention and overall coordination of the aroma, making the aroma intensity weak. Comparative Example 1-8: The aroma intensity QDA is 2.5 points. The temperature in the uniform fusion stage is set at 35°C until the beef rice is fully cooked. The low temperature condition is not conducive to the further fusion and diffusion of the aroma, resulting in low aroma intensity and insufficient richness.

[0229] Example 2-1: The initial heating stage effectively locks in the meat juice, with less protein loss; the seasoning mixing is completed quickly, with little damage to the protein structure; the protein is maintained stable during the uniform fusion stage. The protein content of beef is 19.2%, which is close to the original protein content of fresh beef.

[0230] Example 2-2: The initial heating temperature is low, the beef is not fully denatured, and more protein is dissolved during the subsequent seasoning mixing and uniform fusion. The protein content is 16.3%. In comparison, the finished beef may taste more tender, but the nutritional retention is slightly lower.

[0231] Example 2-3: The initial heating temperature and time are acceptable, which can initially stabilize the structure of beef, and the impact of subsequent processes is relatively controllable. The protein content is 18.4%, and the flavor and nutritional balance of the finished product are good.

[0232] Example 2-4: Similar to Example 2-3, the initial heating was slightly stronger, the protein was better retained, the protein content was 18.9%, and the overall quality was stable.

[0233] Example 2-5: The initial heating was normal, but the seasoning mixing temperature was low and the time was long, and more protein was dissolved during the long-term low-temperature seasoning penetration process. The protein content was 17.1%, and the seasoning flavor may be stronger in taste, but the nutritional loss is obvious.

[0234] Example 2-6: The seasoning mixing temperature is still low, the time is moderate, the protein loss is between Examples 2-1 and 2-5, the protein content is 18.2%, the flavor fusion is acceptable, and the nutrition is retained to a certain extent.

[0235] Example 2-7: The homogeneous fusion temperature is too low and the time is too long, the protein slowly decomposes and loses, but the initial mixing stage with the seasoning is normal. The protein content is 16.7%, the finished product may have a soft taste, a unique flavor but a little lacking in nutrition.

[0236] Comparative Example 1-1: The initial heating and juice locking step is missing. The beef is heated for a long time under high temperature seasoning from the beginning, and a large amount of protein is dissolved and denatured. The protein content is 13.1%, the finished beef is easy to be dry, the soup has a high protein content, and the overall quality is poor.

[0237] Comparative Example 1-2: The seasonings were mixed until cooked, but the high temperature time was too long, causing excessive protein denaturation and decomposition, and the lack of uniform fusion resulted in uneven flavor. The protein content was 14.3%, and the taste and nutrition were not ideal.

[0238] Comparative Example 1-3: The initial heating temperature is too high, and the subsequent process is difficult to remedy, and protein carbonization and dissolution coexist. The protein content is 13.5%, the appearance color may be poor, and the nutrition loss is serious.

[0239] Comparative Example 1-4: The initial heating was ineffective, and the subsequent high temperature caused a large amount of protein to be lost, similar to the situation in Comparative Example 1-1, with a protein content of 13.0% and poor quality.

[0240] Comparative Example 1-5: The seasoning mixing temperature was low and the mixing time was long, resulting in more protein dissolution and an overall imbalanced process. The protein content was 15.2%, and both the flavor and nutrition were affected.

[0241] Comparative Example 1-6: The seasoning mixture was subjected to ultra-high temperature for an instant impact, causing great damage to the protein structure, which was difficult to recover even after subsequent maturation. The protein content was 14.1%, the taste was poor, and the nutritional loss was large.

[0242] Comparative Example 1-7: The uniform fusion temperature is high, which accelerates protein denaturation, the finished product is hard, and nutrients are lost. The protein content is 15.5%, and the eating experience is poor.

[0243] Comparative Example 1-8: The uniform fusion temperature is too low and the time is long, and the protein is slowly decomposed, which is similar to Example 2-7 but even worse, with a protein content of 13.3%. Although the flavor is there, the nutrition is low.

[0244] From the above results, it can be seen that the beef rice of Examples 2-1 to 2-7 ensures that the flavor of the seasoning can penetrate deeply into the beef and vegetables through the precise control of the heat and time, so that the final beef rice has a unique and rich flavor. This method not only maintains the nutritional content and texture of the ingredients, but also enriches the overall taste experience. Comparative Example 1-1 The cooked beef rice lacks the initial heating stage and directly enters the seasoning mixing stage. Due to the direct entry into the seasoning mixing stage, the surface of the beef fails to change color through the initial heating, resulting in more gravy loss and the beef presenting a dry texture. Seasoning penetration: The seasoning fails to fully penetrate the beef, the taste stays on the surface, and the deep flavor is relatively bland. Taste impact: The beef lacks juiciness, the overall flavor level is not rich enough, the taste difference is obvious, and the expected unified flavor is not achieved. Comparative Example 1-2 lacks a uniform fusion stage, and the cooking is directly terminated after the seasoning mixing stage. The experimental results: The beef fails to reach a fully cooked state, some areas are relatively hard, and lack the soft and tender taste it should have. Vegetable texture: The vegetables have not reached a soft and glutinous state, and still retain a lot of hardness. Flavor fusion: Due to the lack of further low-temperature slow cooking, the seasoning and ingredients are not fully integrated, the overall flavor is not harmonious, and the taste is superficial.

[0245] In summary, the initial heating and even blending stages play an important role in the cooking process. The initial heating stage helps lock in the beef juices and keeps the beef juicy, while the even blending stage ensures that all ingredients are cooked to the ideal state and further blends the flavors, improving the overall quality and flavor depth of the beef rice.

[0246] Example 3

[0247] Optimization of beef rice seasoning

[0248] Example 3-1

[0249] Beef rice, composed of:

[0250] 100g fresh beef, 40g shallot, 20g carrot, 15g broccoli, 15g corn, 30g mirin, 30g sake, 30g soy sauce, 1g pepper, 5g sugar, 0.1g gelatin and 5g maltodextrin;

[0251] That is, the components are, by mass: 1000 parts of fresh beef, 400 parts of onions, 200 parts of carrots, 150 parts of broccoli, 150 parts of corn, 300 parts of mirin, 300 parts of sake, 300 parts of soy sauce, 10 parts of pepper, 50 parts of white sugar, 1 part of gelatin and 50 parts of maltodextrin.

[0252] The cooking method of beef rice is the same as that of Example 2-1.

[0253] Comparative Example 2-1

[0254] The composition and cooking method of the beef rice are the same as those of Example 3-1, with the only difference being that no mirin is added.

[0255] Comparative Example 2-2

[0256] The composition and cooking method of beef rice are the same as those of Example 3-1, with the only difference being that no sake is added.

[0257] Comparative Examples 2-3

[0258] The composition and cooking method of beef rice are the same as those of Example 3-1, with the only difference being that no soy sauce is added.

[0259] Comparative Examples 2-4

[0260] The composition and cooking method of beef rice are the same as those of Example 3-1, with the only difference being that pepper is not added.

[0261] Comparative Examples 2-5

[0262] The composition and cooking method of beef rice are the same as those of Example 3-1, with the only difference being that no sugar is added.

[0263] Comparative Examples 2-6

[0264] The composition and cooking method of beef rice are the same as those of Example 3-1, with the only difference being that no gelatin is added.

[0265] Comparative Examples 2-7

[0266] The composition and cooking method of beef rice are the same as those of Example 3-1, with the only difference being that maltodextrin is not added.

[0267] Comparative Examples 2-8

[0268] The composition and cooking method of the beef rice were the same as those of Example 3-1, with the only difference being that the amount of mirin added was 400 portions, 40 g.

[0269] Comparative Examples 2-9

[0270] The composition and cooking method of the beef rice were the same as those of Example 3-1, with the only difference being that the amount of mirin added was 100 portions, 10 g.

[0271] Comparative Examples 2-10

[0272] The composition and cooking method of the beef rice are the same as those of Example 3-1, with the only difference being that the amount of sake added is 100 parts, 10 g.

[0273] Comparative Example 2-11

[0274] The composition and cooking method of the beef rice are the same as those of Example 3-1, with the only difference being that the amount of sake added is 400 parts, 40 g.

[0275] Comparative Examples 2-12

[0276] The composition and cooking method of beef rice are the same as those of Example 3-1, with the only difference being that the amount of soy sauce added is 100 parts, 10 g.

[0277] Comparative Examples 2-13

[0278] The composition and cooking method of the beef rice are the same as those of Example 3-1, with the only difference being that the amount of soy sauce added is 400 parts, 40 g.

[0279] Comparative Examples 2-14

[0280] The composition and cooking method of beef rice are the same as those of Example 3-1, with the only difference being that the amount of pepper added is 15 parts, 1.5 g.

[0281] Comparative Examples 2-15

[0282] The composition and cooking method of beef rice are the same as those of Example 3-1, with the only difference being that the amount of added sugar is 60 parts, 6 g.

[0283] Comparative Example 2-16

[0284] The composition and cooking method of beef rice are the same as those of Example 3-1, with the only difference being that the amount of gelatin added is 2 portions, 0.2 g.

[0285] Comparative Example 2-17

[0286] The composition and cooking method of beef rice are the same as those of Example 3-1, with the only difference being that the amount of maltodextrin added is 60 parts, 6 g.

[0287] Application Example 2

[0288] 1. Sensory evaluation was performed on the cooked beef rice obtained in Example 3-1 and Comparative Examples 2-1 to 2-17.

[0289] The sensory evaluation criteria are appearance, smell, mouthfeel and taste, each with 25 points.

[0290] Sensory evaluation criteria:

[0291] (I) Appearance (25 points)

[0292] Color (10 points):

[0293] The beef is attractive brown-red, with uniform color, no signs of burning, blackening or whitening, and full and bright color, and can get 8-10 points. For example, the color is like the fresh tender steak just out of the pot, bright red and attractive.

[0294] The color is slightly uneven, such as the color is slightly darker or lighter in some parts, but the overall color is acceptable, without obvious color defects, and it is scored 5-7 points. For example, a small part of the beef is slightly darker in color, but it does not affect the overall appearance.

[0295] If it is obviously burnt and blackened, similar to a burnt state, or is whitish, dull and lifeless in color, it will be scored 0-4 points.

[0296] Ingredient integrity (10 points):

[0297] The vegetables are complete in shape, with full leaves and upright roots, without any soft, rotten or broken parts. The corn kernels are full and arranged closely, which complements the beef and is visually harmonious and beautiful, so it can get 8-10 points.

[0298] If the vegetables are slightly soft and rotten, such as one or two leaves with slightly softened edges or slight deformation, or some corn kernels are slightly broken, they will get 5-7 points.

[0299] If the vegetables are severely soft and rotten and have no shape, such as the leaves are soft and rotten into mud, the roots and stems are broken, and the corn is severely broken and scattered, then the score will be 0-4.

[0300] Soup consistency (5 points):

[0301] The soup is of moderate thickness, able to evenly coat the ingredients, flows slowly, and is neither too thin nor too thick. When you scoop up a spoonful, the soup appears to be slowly sliding down in a thread-like shape, which gives it 4-5 points.

[0302] If the soup is too thin and flows quickly like water and cannot adhere to the ingredients, or if it is too thick and clumps together and is unevenly distributed, it will receive 0-3 points.

[0303] (II) Smell (25 points)

[0304] Meat flavor (12 points):

[0305] It has a rich and pure beef aroma, which is mouth-watering and has no peculiar smell, such as fishy smell, sour smell, etc. It can get 10-12 points. It is like the fresh aroma of freshly cut high-quality beef.

[0306] The aroma of beef is relatively light, mixed with slight fishy or other odors, such as a faint smell similar to frozen meat, and it scores 6-9 points.

[0307] The beef has a bland taste and a distinct odor, such as a pungent sour smell or a strong burnt smell, and scores 0-5 points.

[0308] Seasoning aroma (13 points):

[0309] You can smell the harmonious mixture of seasonings. The soy sauce is mellow and rich, the mirin is sweet and fresh, and the sake is elegant and long-lasting. The various aromas blend together with rich layers, and you can get 10-13 points.

[0310] The aroma of the seasoning is single, and the flavor of some seasonings is so prominent that it covers up other aromas. For example, there is only a strong soy sauce flavor, and other seasoning flavors are hard to find, or the aroma is too light and the overall aroma is not obvious. It will score 6-9 points.

[0311] If there is almost no aroma of spices, or the spices smell strange and unharmonious, such as a pungent chemical odor, then the score is 0-5.

[0312] (III) Taste (25 points)

[0313] Beef texture (10 points):

[0314] The beef is tender and juicy. The juice overflows when you bite it lightly with your teeth. It is not dry or hard when you chew it, and it is easy to bite off. The meat has a delicate texture and can get 8-10 points.

[0315] The beef is slightly tough and dry, and requires some effort to chew, but it is still within an acceptable range, i.e. you need to chew it a few more times, but it is not so hard to swallow, so it gets 5-7 points.

[0316] The beef jerky is hard, like chewing wax, and difficult to swallow, so it gets a score of 0-4.

[0317] Vegetable taste (10 points):

[0318] Vegetables that are soft and sticky but still retain a certain degree of crispness, with a soft and sticky texture and the fiber texture of the vegetables themselves, and a rich taste, can score 8-10 points. For example, broccoli has a soft and sticky flower part, but the stem is still crispy.

[0319] Vegetables that are too soft and lose their original shape and taste, such as carrots that are cooked into a paste, or are hard and undercooked and feel rough when bitten, will receive a score of 5-7.

[0320] If the vegetables are extremely soft and mushy with no taste, or are too hard to chew, they will be given a score of 0-4.

[0321] Overall coordination (5 points):

[0322] The taste of the ingredients is harmoniously matched. The tenderness of the beef, the crispness of the vegetables, and the mellowness of the seasoning all blend perfectly in the mouth, forming a unified and comfortable taste without any abruptness. It can get 4-5 points.

[0323] There is a slight conflict in taste, such as the taste of the seasoning is abrupt, the taste of a certain seasoning is too strong and covers up the original taste of the ingredients, or the taste connection of the ingredients is unnatural, such as the taste difference between beef and vegetables is too great and there is no transition, which will score 0-3 points.

[0324] (IV) Taste (25 points)

[0325] Saltiness (12 points):

[0326] The taste is moderately salty and fresh, just enough to highlight the freshness of the beef and vegetables. You can feel the original flavor of the ingredients as soon as you put it in your mouth. The saltiness is neither too salty to cover up the flavor of the ingredients, nor too bland to make the food tasteless. It can get 10-12 points.

[0327] The saltiness may deviate slightly, being slightly salty or slightly bland, but it does not affect the overall taste. For example, a little saltiness is acceptable, or a little blandness can be compensated by the taste of the ingredients themselves, which gives 6-9 points.

[0328] If the taste is too salty, so salty that it tastes bitter, completely covering up the original flavor of the ingredients, or too bland, like chewing rice soaked in boiled water, it is tasteless and will receive 0-5 points.

[0329] Sweet and sour balance (10 points):

[0330] If there is sweetness (from sugar, mirin, etc.) and sourness (from vegetables themselves or produced by fermentation), and the two are balanced and coordinated, the sweetness adds a mellowness to the food, and the sourness brings a fresh flavor, which complement each other and enhance the flavor, and 8-10 points can be obtained.

[0331] The sweet and sour taste is unbalanced, the sweetness is too strong and greasy, or the sour taste is too strong and irritates the mouth, resulting in a bad taste, and the score is 5-7.

[0332] It almost only has a single sweet or sour taste, the taste is monotonous and lacks layers of feeling, and it gets 0-4 points.

[0333] Aftertaste (3 points):

[0334] After swallowing, the mouth is left with a mellow aftertaste that is long and lasts for a long time, allowing people to be immersed in the aftertaste of the food after swallowing, which can get 2-3 points.

[0335] There is a certain aftertaste, but it is short-lived and bland, leaving only a little taste for a short time before dissipating, so it gets 1 point.

[0336] There is no aftertaste, the taste dissipates quickly, and there is no residual taste in the mouth after the food is swallowed, so 0 points are given.

[0337] The sensory evaluation results of the beef rice prepared in Example 3-1 and Comparative Examples 2-1 to 2-17 are shown in Table 2. When the freeze-dried beef rice was subjected to sensory evaluation, the freeze-dried beef rice was rehydrated with 100° C. water for 10 minutes and then subjected to sensory evaluation.

[0338] Table 2 Sensory evaluation results of beef rice obtained from Example 3-1 and Comparative Examples 2-1 to Comparative Examples 2-17 (unit: points)

[0339]

[0340]

[0341]

[0342] Example 3-1, appearance: color (9 points): the beef is attractive brown-red, uniform in color, without signs of burning or whitening, and full and bright in color, just like a fresh and tender steak just out of the pot, bright and attractive; food integrity (8 points): the vegetables are complete in shape, with full leaves and upright rhizomes, without soft and broken, and the corn grains are full and closely arranged, which complements the beef and is visually harmonious and beautiful; soup consistency (4 points): the soup is moderately thick and can evenly wrap the ingredients, flowing slowly, and scooping up a spoonful of soup is in the shape of a slowly sliding silk. Smell: meat aroma (11 points): it has a rich and pure beef aroma, which is fragrant and mouth-watering, without any peculiar smell, such as the fresh aroma of freshly cut premium beef; seasoning aroma (10 points): you can smell the harmonious aroma of seasonings, the soy sauce is mellow and rich, the sweet and fresh aroma of mirin is attractive, and the aroma of sake is elegant and long, and various aromas blend with each other, with rich layers. Taste: Beef texture (8 points): The beef is tender and juicy when you bite it with your teeth. It is not dry or hard when chewed and is easy to bite off, with delicate texture. Vegetable taste (8 points): The vegetables are soft and sticky but still retain a certain crispness. When you bite them, you can feel the soft and sticky texture and the fiber texture of the vegetables themselves, with a rich taste. For example, the broccoli flower part is soft and sticky, but the stem is still crispy. Overall coordination (4 points): The taste of the ingredients is harmoniously matched. The tenderness of the beef, the crispness of the vegetables, and the mellowness of the seasoning are perfectly integrated in the mouth, forming a unified and comfortable taste without any abruptness. Taste: Saltiness (10 points): The taste is moderately salty and fresh, just enough to highlight the freshness of the beef and vegetables. You can feel the original flavor of the ingredients as soon as you put them in your mouth. The saltiness is neither too salty to cover the flavor of the ingredients nor too light to make the food tasteless. Sweet and sour balance (8 points): If there is sweetness (from sugar, mirin, etc.) and sourness (from vegetables or fermentation), the two are balanced and coordinated. The sweetness adds a mellow feeling to the food, and the sourness brings a fresh flavor, which complement each other and add flavor. Aftertaste (2 points): After swallowing, there is a mellow aftertaste in the mouth, which is long and lasts for a long time, allowing people to immerse themselves in the aftertaste of the food after swallowing. Total score: 82 points.

[0343] Comparative Example 2-1, appearance: color (8 points): the overall color is not greatly affected, the color of the beef is basically uniform, without obvious burnt or whitening, but it is slightly less full and bright than the embodiment, and it is scored 8 points; food integrity (8 points): the food integrity is not affected by the lack of mirin, the vegetable shape is complete, and the corn grains are full, and it is scored 8 points; soup consistency (4 points): the soup consistency is not directly affected by the lack of mirin, and it maintains a moderate state, and it is scored 4 points. Smell: meat aroma (7 points): the meat aroma is slightly weakened, and it is scored 7 points; seasoning aroma (7 points): because mirin is not added, the seasoning aroma is single, the overall aroma is light, and some seasoning flavors are prominent and cover other aromas, and it is scored 7 points. Taste: beef texture (6 points): the beef texture is slightly changed; vegetable taste (8 points): the vegetable taste is not directly affected by the lack of mirin, and it remains soft and glutinous and crisp, and it is scored 8 points; overall coordination (3 points): the seasoning flavor is not as harmonious as the embodiment, and the lack of mirin causes the overall taste to be unnatural, and it is scored 3 points. Taste: Saltiness (8 points): The saltiness is basically moderate, but the overall flavor is slightly less mellow, 8 points; Sweetness and sourness balance (6 points): The sweetness and sourness are unbalanced, the sweetness is missing, and the taste is not rich enough, 6 points; Aftertaste (1 point): The aftertaste is short and bland, 1 point. Total score: 66 points.

[0344] Comparative Example 2-2, appearance: color (6 points): the color is basically uniform, without obvious burnt or whitening, but slightly lacking in gloss, and scored 6 points; food integrity (8 points): the food integrity is not affected by the lack of sake, and scored 8 points; soup consistency (4 points): the soup consistency is not directly affected by the lack of sake, and scored 4 points. Smell: meat aroma (7 points): the meat aroma is slightly weakened, mixed with slight miscellaneous flavors, and scored 7 points; seasoning aroma (7 points): sake is missing, the seasoning aroma is incomplete, the overall aroma is light, and a certain seasoning flavor is prominent and covers other aromas, and scored 7 points. Taste: beef texture (7 points): the beef texture changes slightly, becoming slightly dry and woody, but still within an acceptable range, and scored 7 points; vegetable taste (8 points): the taste of vegetables is not directly affected by the lack of sake, and scored 8 points; overall coordination (2 points): the taste is slightly conflicting, the seasoning flavor is not as harmonious as the embodiment, and the lack of sake causes the overall taste to be unnatural, and scored 2 points. Taste: Saltiness (8 points): The saltiness is basically moderate, but the overall flavor is slightly lacking, 8 points; Sweetness and sourness balance (7 points): The sweetness and sourness balance is not greatly affected, but the overall flavor is not rich enough, 7 points; Aftertaste (1 point): The aftertaste is short and bland, 1 point. Total score: 65 points.

[0345] Comparative Example 2-3, Appearance: Color (5 points): The color of the beef is dull, without a bright red feeling, and the overall color is not good, 5 points; Ingredients integrity (8 points): The integrity of the ingredients is not affected by the lack of soy sauce, 8 points; Soup consistency (3 points): The soup becomes too thin due to the lack of soy sauce, and it cannot evenly wrap the ingredients, 3 points. Smell: Meat aroma (7 points): The meat aroma is not greatly affected, but the overall aroma is slightly less rich, 7 points; Seasoning aroma (4 points): The soy sauce aroma is almost unscented, and the seasoning aroma is weird and inconsistent, 4 points. Taste: Beef texture (6 points): The beef is dry and woody, but still within the acceptable range, 6 points; Vegetable taste (8 points): The taste of vegetables is not directly affected by the lack of soy sauce, 8 points; Overall coordination (3 points): The taste conflict is obvious, and the lack of soy sauce causes the overall taste and taste to be inconsistent, 3 points. Taste: Salty freshness (5 points): The taste is too light and cannot highlight the freshness of the ingredients, 5 points. Sweet and sour balance (5 points): The sweet and sour balance is affected, the overall taste is monotonous, 5 points; Aftertaste (0 points): There is no aftertaste, 0 points. Total score: 54 points.

[0346] Comparative Example 2-4, appearance: color (8 points): uniform color, no signs of burning or whitening, full and bright color, 8 points; food integrity (8 points): food integrity is not affected by the lack of pepper, 8 points; soup consistency (4 points): soup consistency is not directly affected by the lack of pepper, 4 points. Smell: meat aroma (10 points): meat aroma is rich and pure, without peculiar smell, 10 points; seasoning aroma (9 points): seasoning aroma is basically harmonious, but due to the lack of pepper, the overall aroma level is slightly less rich, 9 points. Taste: beef texture (8 points): beef texture is tender and easy to chew, 8 points; vegetable taste (8 points): vegetable taste remains soft and crispy, 8 points; overall coordination (4 points): taste is basically harmonious, 4 points. Taste: Saltiness (8 points): moderate saltiness, 8 points; sweet and sour balance (7 points): the sweet and sour balance is not affected by the lack of pepper, 7 points; aftertaste (1 point): the aftertaste is short and bland, 1 point. Total score: 75 points.

[0347] Comparative Example 2-5, appearance: color (8 points): uniform color, no signs of burning or whitish, full and bright color, 8 points; food integrity (8 points): food integrity is not affected by the lack of white sugar, 8 points; soup consistency (4 points): soup consistency is not directly affected by the lack of white sugar, 4 points. Smell: meat aroma (9 points): meat aroma is rich and pure, without peculiar smell, 9 points; seasoning aroma (9 points): seasoning aroma is basically harmonious, but due to the lack of white sugar, the overall flavor level is slightly less rich, 9 points. Taste: beef texture (7 points): beef texture is not as tender as the embodiment, 7 points; vegetable taste (8 points): vegetable taste remains soft and glutinous and crisp, 8 points; overall coordination (4 points): taste is basically harmonious, 4 points. Taste: Saltiness (5 points): The saltiness is unbalanced, 5 points; Sweetness and sourness balance (6 points): The sweetness and sourness are unbalanced, the sweetness is missing, and the taste is not rich enough, 6 points; Aftertaste (1 point): The aftertaste is short and bland, 1 point. Total score: 69 points.

[0348] Comparative Example 2-6, appearance: color (7 points): the color is basically uniform, without obvious burnt or whitening, but slightly lacking in fullness and brightness, 7 points; food integrity (7 points): the food integrity is slightly affected by the lack of gelatin, 7 points; soup consistency (3 points): the soup becomes slightly thinner due to the lack of gelatin, and cannot evenly wrap the food, 3 points. Smell: meat aroma (9 points): the meat aroma is rich and pure, without any peculiar smell, 9 points; seasoning aroma (9 points): the seasoning aroma is basically harmonious, 9 points. Taste: beef texture (6 points): the beef texture is slightly less tender and smooth; vegetable taste (6 points): the vegetables taste soft and shapeless, 6 points; overall coordination (3 points): the taste is slightly conflicting, and the thin soup makes the overall taste unnatural, 3 points. Taste: Saltiness (8 points): moderate saltiness, 8 points; sweet and sour balance (7 points): the sweet and sour balance is not affected by the lack of gelatin, 7 points; aftertaste (1 point): the aftertaste is short and bland, 1 point. Total score: 66 points.

[0349] Comparative Example 2-7, appearance: color (7 points): the color is basically uniform, without obvious burnt or whitening, but slightly lacking in fullness and brightness, 7 points; food integrity (7 points): the food is broken, 7 points; soup consistency (3 points): the soup becomes slightly thinner due to the lack of maltodextrin, and cannot evenly wrap the food, 3 points. Smell: meat aroma (9 points): the meat aroma is rich and pure, without any peculiar smell, 9 points; seasoning aroma (9 points): the seasoning aroma is basically harmonious, 9 points. Taste: beef texture (8 points): the beef texture is very good; vegetable taste (8 points): the taste of vegetables is not directly affected by the lack of maltodextrin, 8 points; overall coordination (3 points): the taste is slightly conflicting, and the thin soup makes the overall taste unnatural, 3 points. Taste: Saltiness (8 points): moderate saltiness, 8 points; sweetness and sourness balance (7 points): the sweetness and sourness balance is not affected by the lack of maltodextrin, 7 points; aftertaste (1 point): the aftertaste is short and bland, 1 point. Total score: 70 points.

[0350] Comparative Example 2-8, appearance: color (7 points): the color is affected, the overall color is darker, not bright red enough, 7 points; food integrity (8 points): the food integrity is not affected by excessive mirin, 8 points; soup consistency (3 points): the soup becomes too thin due to excessive mirin, 3 points. Smell: meat aroma (8 points): the meat aroma is masked by the heavy mirin flavor, mixed with a slight odor, 8 points; seasoning aroma (5 points): the seasoning aroma is unbalanced, the mirin flavor is too heavy, covering the aroma of other seasonings, 5 points. Taste: beef texture (6 points): the beef texture becomes slightly soft and rotten, and the chewing feeling is not good, 6 points; vegetable taste (8 points): the vegetable taste is affected by excessive mirin, becomes slightly soft, and loses some crispness, 8 points; overall coordination (3 points): the taste conflict is obvious, and excessive mirin causes the overall taste to be uncoordinated, 3 points. Taste: Saltiness (8 points): The saltiness is affected, the overall taste is sweet, covering up the original taste of the ingredients, 8 points; Sweet and sour balance (6 points): The sweet and sour are unbalanced, the sweetness is too strong and greasy, 6 points; Aftertaste (1 point): The aftertaste is short and bland, 1 point. Total score: 63 points.

[0351] Comparative Example 2-9, appearance: color (7 points): the color is basically uniform, without obvious burnt or whitening, but slightly lacking in fullness and brightness, 7 points; food integrity (8 points): the food integrity is not affected by too little mirin, 8 points; soup consistency (4 points): the soup consistency is not directly affected by too little mirin, 4 points. Smell: meat aroma (8 points): the meat aroma is slightly weakened, mixed with a slight smell similar to frozen meat, 8 points; seasoning aroma (7 points): due to too little mirin, the seasoning aroma is single, the overall aroma is light, and some seasoning flavors are prominent and cover other aromas, 7 points. Taste: Beef texture (7 points): The texture of the beef changed slightly, becoming a little dry and woody, and chewing was more laborious but still within the acceptable range, scoring 7 points; Vegetable taste (8 points): The taste of the vegetables was not directly affected by too little mirin, scoring 8 points; Overall coordination (3 points): The taste was slightly conflicting, the seasoning flavor was not as harmonious as in the example, and too little mirin caused the overall taste to be unnatural, scoring 3 points. Taste: Saltiness (8 points): The saltiness was basically moderate, but the overall flavor was slightly less mellow, scoring 8 points; Sweet and sour balance (6 points): The sweet and sour balance was unbalanced, the sweetness was insufficient, and the taste was not rich enough, scoring 6 points; Aftertaste (1 point): The aftertaste was short and bland, scoring 1 point. Total score: 67 points.

[0352] Comparative Examples 2-10, appearance: color (7 points): the color is basically uniform, without obvious burnt or whitening, but slightly lacking in gloss, 7 points; food integrity (8 points): food integrity is not affected by changes in the amount of sake added, 8 points; soup consistency (4 points): soup consistency is not directly affected by the amount of sake added, 4 points. Smell: meat aroma (7 points): the meat aroma is slightly weakened, mixed with a slight fishy smell, 7 points; seasoning aroma (7 points): the amount of sake added is small, the seasoning aroma is incomplete, the overall aroma is light, and a certain seasoning flavor is prominent and covers other aromas, 7 points. Taste: beef texture (7 points): the beef texture changes slightly, but is still within an acceptable range, 7 points; vegetable taste (8 points): the taste of vegetables is not affected by the amount of sake added, 8 points; overall coordination (3 points): the taste is slightly conflicting, the seasoning flavor is not as harmonious as the embodiment, and the overall taste is unnatural due to the lack of sake, 3 points. Taste: Saltiness (8 points): The saltiness is basically moderate, but the overall flavor is slightly lacking, 8 points; Sweetness and sourness balance (7 points): The sweetness and sourness balance is not greatly affected, but the overall flavor is not rich enough, 7 points; Aftertaste (1 point): The aftertaste is short and bland, 1 point. Total score: 67 points.

[0353] Comparative Example 2-11, appearance: color (7 points): the color is basically uniform, without obvious burnt or whitening, but slightly dark due to factors such as alcohol volatilization, 7 points; food integrity (8 points): food integrity is not affected by excessive sake, 8 points; soup consistency (4 points): soup consistency is not directly affected by excessive sake, 4 points. Smell: meat aroma (6 points): the meat aroma is masked by the heavy smell of wine, mixed with slight odor; seasoning aroma (7 points): the seasoning aroma is unbalanced, the sake flavor is too heavy, covering the aroma of other seasonings, 7 points. Taste: beef texture (7 points): the beef texture is affected by the wine, the taste is slightly sour, and the chewing feeling is changed, 7 points; vegetable taste (8 points): the taste of vegetables is not directly affected by excessive sake, 8 points; overall coordination (3 points): the taste conflict is obvious, and excessive sake leads to an overall uncoordinated taste, 3 points. Taste: Saltiness (8 points): The saltiness is affected, the overall taste is sour, covering up the original taste of the ingredients, 8 points; Sweet and sour balance (6 points): The sweet and sour are unbalanced, the sour taste is too strong, irritating the mouth, 6 points; Aftertaste (1 point): The aftertaste is short and bland, 1 point. Total score: 65 points.

[0354] Comparative Example 2-12, appearance: color (6 points): the color of the beef is dull, without a bright red feeling, and the overall color is not good, 6 points; food integrity (8 points): the food integrity is not affected by the amount of soy sauce added, 8 points; soup consistency (3 points): the soup becomes too thin due to the lack of soy sauce, and it cannot evenly wrap the food, 3 points. Smell: meat aroma (7 points): the meat aroma is not greatly affected, but the overall aroma is slightly less rich, 7 points; seasoning aroma (4 points): the soy sauce aroma is almost unscented, and the seasoning aroma is weird and uncoordinated, 4 points. Taste: beef texture (7 points): the texture of the beef changes slightly, becomes slightly dry and woody, and chewing is more laborious but still within an acceptable range, 7 points; vegetable taste (8 points): the taste of vegetables is not directly affected by the amount of soy sauce added, 8 points; overall coordination (3 points): the taste conflict is obvious, and the lack of soy sauce leads to an overall taste and taste that is not coordinated, 3 points. Taste: Saltiness (5 points): The taste is too light and cannot highlight the freshness of the ingredients, 5 points; Sweet and sour balance (5 points): The sweet and sour balance is affected, and the overall taste is monotonous, 5 points; Aftertaste (0 points): There is no aftertaste, 0 points. Total score: 56 points.

[0355] Comparative Example 2-13, appearance: color (4 points): the color is too dark, similar to the excessive coloring of dark soy sauce, which looks dull and unattractive, and gets 4 points; ingredient integrity (8 points): the ingredient integrity is not affected by excessive soy sauce, and gets 8 points; soup consistency (3 points): the soup becomes too thick due to excessive soy sauce, condenses into lumps, and is unevenly distributed, and gets 3 points. Smell: meat aroma (5 points): the meat aroma is masked by the strong soy sauce smell, and gets 5 points; seasoning aroma (3 points): the seasoning aroma is unbalanced, with only a strong soy sauce smell, and other seasoning flavors are hard to find, and gets 3 points. Taste: beef texture (6 points): the beef texture tastes salty due to excessive soy sauce, and the chewing feeling changes, and gets 6 points; vegetable taste (7 points): the vegetable tastes salty; overall coordination (3 points): the taste conflict is obvious, and the excessive soy sauce causes the overall taste to be uncoordinated, and gets 3 points. Taste: Saltiness (5 points): The taste is too salty, so salty that it tastes bitter, completely covering up the original taste of the ingredients, 5 points; Sweet and sour balance (5 points): The sweet and sour balance is affected, and the overall taste is monotonous, 5 points; Aftertaste (0 points): There is no aftertaste at all, 0 points. Total score: 49 points.

[0356] Comparative Example 2-14, appearance: color (8 points): uniform color, no signs of burning or whitish, full and bright color, 8 points; food integrity (8 points): food integrity is not affected by the change in the amount of pepper added, 8 points; soup consistency (4 points): the soup is mellow, 4 points. Smell: meat aroma (9 points): the meat aroma is rich and pure, without any peculiar smell, 9 points; seasoning aroma (8 points): the seasoning aroma is basically harmonious, but due to excessive pepper, it is slightly spicy and irritating, covering up some other aromas, 8 points. Taste: beef texture (8 points): the beef texture is tender and easy to chew, 8 points; vegetable taste (8 points): the vegetable taste remains soft and crispy, 8 points; overall coordination (3 points): the taste is basically harmonious, but the pepper taste is slightly heavy, 3 points. Taste: Saltiness (8 points): moderate saltiness, 8 points; sweet and sour balance (7 points): the sweet and sour balance is not affected by the amount of pepper added, 7 points; aftertaste (1 point): the aftertaste is short and bland, 1 point. Total score: 72 points.

[0357] Comparative Example 2-15, appearance: color (8 points): uniform color, no signs of burning or whitish, full and bright color, 8 points; food integrity (8 points): food integrity is not affected by the amount of sugar added, 8 points; soup consistency (3 points): soup is thick, 3 points. Smell: meat aroma (9 points): meat aroma is rich and pure, 9 points; seasoning aroma (8 points): seasoning aroma is basically harmonious, but due to excessive sugar, the sweetness is too strong, covering up some other aromas, 8 points. Taste: beef texture (8 points): beef texture is tender and easy to chew, 8 points; vegetable taste (8 points): vegetable taste remains soft and crisp, 8 points; overall coordination (2 points): too sweet, 2 points. Taste: Saltiness (8 points): moderate saltiness, 8 points; sweetness and sourness balance (6 points): unbalanced sweetness and sourness, too sweet, greasy, 6 points; aftertaste (1 point): short and bland aftertaste, 1 point. Total score: 69 points.

[0358] Comparative Example 2-16, appearance: color (7 points): the color is basically uniform, without obvious burnt or whitening, but slightly less full and bright, 7 points; food integrity (8 points): the food integrity is not affected by the amount of gelatin added, 8 points; soup consistency (3 points): the soup becomes too thick due to excessive gelatin, condenses into lumps, and is unevenly distributed, 3 points. Smell: meat aroma (9 points): the meat aroma is rich and pure, without any peculiar smell, 9 points; seasoning aroma (9 points): the seasoning aroma is basically harmonious, 9 points. Taste: beef texture (8 points): the beef texture is good, 8 points; vegetable taste (8 points): the taste of vegetables is not directly affected by the amount of gelatin added, 8 points; overall coordination (3 points): the taste is slightly conflicting, and the thick soup makes the overall taste unnatural, 3 points. Taste: Saltiness (8 points): moderate saltiness, 8 points; sweetness and sourness balance (7 points): sweetness and sourness balance is not affected by the amount of gelatin added, 7 points; aftertaste (1 point): the aftertaste is short and bland, 1 point. Total score: 71 points.

[0359] Comparative Example 2-17, appearance: color (7 points): the color is basically uniform, without obvious burnt or whitening, but slightly less full and bright, 7 points; food integrity (8 points): the food integrity is not affected by the amount of maltodextrin added, 8 points; soup thickness (3 points): the soup becomes too thick due to excessive maltodextrin, condensed into lumps, and unevenly distributed, 3 points. Smell: meat aroma (9 points): the meat aroma is rich and pure, without peculiar smell, 9 points; seasoning aroma (9 points): the seasoning aroma is basically harmonious, 9 points. Taste: beef texture (6 points): the beef texture is hard, 6 points; vegetable taste (8 points): the taste of vegetables is not directly affected by the amount of maltodextrin added, 8 points; overall coordination (2 points): the taste is unnatural, 2 points. Taste: Saltiness (8 points): moderate saltiness, 8 points; sweetness and sourness balance (7 points): sweetness and sourness balance is not affected by the amount of maltodextrin added, 7 points; aftertaste (1 point): the aftertaste is short and bland, 1 point. Total score: 68 points.

[0360] Through the above scoring and reasoning comparison, it can be intuitively seen that Example 3-1 performs relatively balanced and excellent in all aspects. Due to the lack of seasonings or improper dosage, the comparative examples have varying degrees of defects in color, smell, taste, and flavor, which affects the overall sensory quality.

[0361] Example 4

[0362] Optimization of freeze-drying parameters for freeze-dried beef rice

[0363] Example 4-1

[0364] The freeze-dried beef rice has the same composition and preparation method as Example 2-1, based on parts by mass.

[0365] Comparative Example 3-1

[0366] A freeze-dried beef rice, the composition and preparation method are the same as those of Example 4-1, the only difference being that the temperature of the sublimation stage is -25°C and the time is 6 hours. Then the analysis stage is carried out.

[0367] Comparative Example 3-2

[0368] A freeze-dried beef rice, the composition and preparation method are the same as those of Example 4-1, the only difference being that the temperature of the sublimation stage is -5°C and the time is 6 hours. Then the analysis stage is carried out.

[0369] Comparative Example 3-3

[0370] A freeze-dried beef rice, the composition and preparation method are the same as those of Example 4-1, the only difference being that the temperature of the decomposition stage is 15° C. and the time is 40 hours.

[0371] Comparative Examples 3-4

[0372] A freeze-dried beef rice, the composition and preparation method are the same as those of Example 4-1, the only difference being that the temperature of the decomposition stage is 35° C. and the time is 40 hours.

[0373] Application Example 3

[0374] 1. The freeze-dried beef rice prepared in Example 4-1 and Comparative Examples 3-1 to 3-4 was tested for its rehydration performance after freeze-drying.

[0375] (1) Experimental design: Raw material selection: Prepare two batches of raw materials of the same batch and the same number of portions, one of which is prepared according to the process of Example 4-1 and Comparative Examples 3-1 to Comparative Examples 3-4 to prepare two portions of raw materials to the step before freeze-drying for subsequent testing. Divide into small portions according to the mold.

[0376] After the freeze-drying operation of another batch of raw materials was completed, samples were immediately taken out from the freeze-drying equipment for rehydration test.

[0377] (2) Rehydration performance test items

[0378] Rehydration ratio: the ratio of the mass of the product after rehydration to the mass of the freeze-dried product before rehydration, reflecting the degree of expansion of the product after rehydration.

[0379] Rehydration time: Record the time required for the product to be fully rehydrated, reflecting the difficulty of rehydration.

[0380] Test method: Refer to the rehydration test method in the national standard GB / T 23780-2009 “Non-fried fruit and vegetable chips”.

[0381] Accurately weigh a certain mass (e.g. 5 g) of freeze-dried sample, place it in a graduated container, add a certain amount of distilled water (100 mL) at a certain temperature (80°C), and start timing. Observe the rehydration of the sample. When the appearance and texture of the sample reach a state similar to that of a fresh product, stop timing and record the rehydration time. After rehydration, use filter paper to absorb excess water on the surface, weigh the rehydrated sample again, and calculate the rehydration ratio (rehydration ratio = mass after rehydration / mass before rehydration).

[0382] The rehydration ratio and rehydration time can be used to intuitively understand the state of the product after rehydration and the difficulty of rehydration. Inappropriate temperatures in the sublimation and desorption stages may cause changes in the product structure, thereby affecting the rehydration performance. If the sublimation temperature is too low or the desorption temperature is inappropriate, resulting in product structure damage or abnormal water content, the rehydration ratio and rehydration time will deviate from the normal range.

[0383] (3) Rehydration performance test results

[0384] Example 4-1: Rehydration ratio: According to the above test method, after repeated experiments, the average rehydration ratio is about 3.5. The beef rice after rehydration has a full appearance, distinct rice grains, clear beef texture, and bright vegetable color, which is highly similar to freshly made beef rice. Rehydration time: The average rehydration time is about 10 minutes. Under the specified hot water environment, it can absorb water quickly and return to a nearly fresh state.

[0385] Comparative Example 3-1: Rehydration ratio: about 2.8, the product after rehydration is slightly shrunken, the vegetables are obviously wrinkled, the beef fibers are loose, and the overall expansion is not as good as Example 2-1. Rehydration time: as long as about 13 minutes, due to the low temperature in the sublimation stage, the product structure is damaged, and it is difficult for water to enter, resulting in slow rehydration.

[0386] Comparative Example 3-2: Rehydration ratio: about 3.2. After rehydration, it can be seen that the surface is slightly uneven, and some beef surfaces have a hard shell feeling, which affects the overall rehydration uniformity. Rehydration time: about 11 minutes. Due to poor control of the upper temperature limit in the sublimation stage, the local hard shell hinders water penetration, which prolongs the rehydration time.

[0387] Comparative Example 3-3: Rehydration ratio: approximately 3.0. After rehydration, the product is soft and slightly sticky. Due to the high water content, the appearance is not fresh enough. Rehydration time: about 12 minutes. The temperature is low during the decomposition stage, and there is a lot of residual water. Extra time is needed to balance the water distribution during rehydration.

[0388] Comparative Example 3-4: Rehydration ratio: about 3.3, but after rehydration, the beef color darkened, the vegetables became darker, the flavor was lost, and the thermal denaturation was obvious. Rehydration time: about 11 minutes. The thermal denaturation caused by the high analysis temperature changed the product structure and affected the rehydration speed to a certain extent.

[0389] Summary of experimental results: Through the test of rehydration performance, Example 4-1 has the best rehydration ratio and rehydration time, and the product can restore the state of fresh beef rice to the greatest extent after rehydration. Due to the change of temperature conditions, the rehydration performance of the comparative example has defects to varying degrees, such as reduced rehydration ratio, prolonged rehydration time, and deterioration of appearance and texture. Therefore, the temperature setting of the sublimation and analysis stage provided by the present invention can ensure the high quality of the freeze-dried beef rice after rehydration, and ensure the market competitiveness of the product.

[0390] Application Example 4

[0391] 1. The freeze-dried beef rice prepared in Examples 2-1 to 2-7, 3-1 and 4-1 was subjected to sensory taste evaluation after storage for 1 month, 3 months, 5 months and 7 months. The method for taste evaluation was as follows: a professional sensory evaluation panel was organized to score the tenderness of the beef after rehydration, the softness of the vegetables, the overall flavor coordination and the thickness of the soup on a scale of 1 to 10. The evaluators were professionally trained and followed a standardized sensory evaluation process.

[0392] After the freeze-dried beef rice prepared in Example 2-1 was stored for 1 month, the taste score was 8.5 points. The beef was soft and tender after rehydration and melted in the mouth. The vegetables were stewed just right, soft and tasty, the soup was thick, and the flavors were perfectly blended; after 3 months of storage, the score was 8 points. The beef was slightly firm but still tender, the vegetables continued to be soft and sticky, the soup became slightly thinner but the flavor was still harmonious; after 5 months of storage, the score was 7.5 points, the chewiness of the beef increased slightly, the vegetables were appropriately soft, and the flavor of the soup was stable; after 7 months of storage, the score was 7 points, the chewiness of the beef was moderate, the softness of the vegetables was moderate, the soup was light but had no peculiar smell, and the overall taste was still within an acceptable range.

[0393] After the freeze-dried beef rice prepared in Example 2-2 was stored for 1 month, the taste score was 8 points, the beef was tender, the vegetables were appropriately soft, the soup was slightly thin, and the flavor was light; after 3 months of storage, the score was 7.5 points, the beef was a little hard, the vegetables were soft, the soup was bland, and the taste was single; after 5 months of storage, the score was 7 points, the beef jerky became harder, the vegetables were gelatinized, and the soup had almost no flavor; after 7 months of storage, the score was 6.5 points, the texture of the food deteriorated, and the overall taste declined, but it was still edible.

[0394] After the freeze-dried beef rice prepared in Example 2-3 was stored for 1 month, the taste score was 8.5 points, the beef was tender, the vegetables were well stewed, the soup was thick, and the flavor was harmonious; after 3 months of storage, the score was 8 points, the beef was slightly hard, the vegetables were slightly soft, the soup was slightly thin, and the flavor was slightly light; after 5 months of storage, the score was 7.5 points, the beef was hard, the vegetables were soft, and the soup flavor was poor; after 7 months of storage, the score was 7 points, the beef was chewy, the vegetables were moderately soft, the soup continued to be good, and the overall taste was stable.

[0395] After the freeze-dried beef rice prepared in Example 2-4 was stored for 1 month, the taste score was 8.5 points, the beef was normally tender, the vegetables were soft and glutinous, and the soup was harmonious; after 3 months of storage, the score was 8 points, the beef was slightly hard, the vegetables were slightly soft, and the soup was slightly light; after 5 months of storage, the score was 7.5 points, the beef was hard, the vegetables were soft, and the soup was well maintained; after 7 months of storage, the score was 7 points, the chewiness of the beef was improved, the softness of the vegetables was appropriate, the soup had no obvious change, and the taste was maintained well.

[0396] After the freeze-dried beef rice prepared in Example 2-5 was stored for 1 month, the taste score was 8.5 points, the beef was moderately tender, the vegetables were well soft, the soup was thick, and the flavor was coordinated; after 3 months of storage, the score was 8 points, the beef was slightly hard, the vegetables were slightly soft, the soup was slightly thin, and the flavor was slightly light; after 5 months of storage, the score was 7.5 points, the beef was hard, the vegetables were soft, and the soup was basically stable; after 7 months of storage, the score was 7 points, the beef was chewier, the vegetables were appropriately soft, the soup was well maintained, and the taste was still good.

[0397] After the freeze-dried beef rice prepared in Example 2-6 was stored for 1 month, the taste score was 8.5 points, the beef was tender, the vegetables were moderately soft, the soup had a strong flavor, and the coordination was high; after 3 months of storage, the score was 8 points, the beef was slightly hard, the vegetables were slightly soft, the soup was slightly light, and the flavor was slightly reduced; after 5 months of storage, the score was 7.5 points, the beef was hard, the vegetables were soft, and the flavor of the soup became a little worse; after 7 months of storage, the score was 7 points, the beef had increased chewiness, the vegetables were moderately soft, the soup had no peculiar smell, and the taste was stable.

[0398] After the freeze-dried beef rice prepared in Example 2-7 was stored for 1 month, the taste score was 8.5 points, the beef was tender, the vegetables were soft and glutinous, the soup was thick, and the flavors were perfectly blended; after 3 months of storage, the score was 8 points, the beef was slightly hard, the vegetables were slightly soft, the soup was slightly thin, and the flavor was slightly light; after 5 months of storage, the score was 7.5 points, the beef was hard, the vegetables were soft and rotten, and the soup flavor was poor; after 7 months of storage, the score was 7 points, the beef was chewy, the vegetables were moderately soft, the soup continued to be good, and the overall taste was stable.

[0399] After the freeze-dried beef rice prepared in Example 3-1 was stored for 1 month, the taste score was 8.5 points, the beef was tender and juicy, the vegetables were soft and tasty, the soup was thick, and the flavor was excellent; after 3 months of storage, the score was 8 points, the beef was slightly hard, the vegetables were slightly soft, the soup was slightly thin, and the flavor was slightly light; after 5 months of storage, the score was 7.5 points, the beef was hard, the vegetables were soft, and the soup flavor was poor; after 7 months of storage, the score was 7 points, the beef was chewy, the vegetables were moderately soft, the soup continued to be good, and the overall taste was stable.

[0400] After the freeze-dried beef rice prepared in Example 4-1 was stored for 1 month, the taste score was 8.5 points, the beef was tender, the vegetables were soft and rotten, the soup was thick, and the flavors were perfectly blended; after 3 months of storage, the score was 8 points, the beef was slightly hard, the vegetables were slightly soft, the soup was slightly thin, and the flavor was slightly light; after 5 months of storage, the score was 7.5 points, the beef was hard, the vegetables were soft and rotten, and the soup flavor was poor; after 7 months of storage, the score was 7 points, the beef was chewy, the vegetables were moderately soft, the soup continued to be good, and the overall taste was stable.

[0401] 2. Observation results of the rehydration effect of freeze-dried beef rice prepared in Examples 2-1 to 2-7, 3-1 and 4-1

[0402] Testing method: Organize professionals to observe and judge the shape of the ingredients after rehydration, the consistency of the soup, the color and the overall appearance according to unified standards. These personnel have been trained in advance and know how to observe and evaluate.

[0403] When the freeze-dried beef rice prepared in Example 2-1 was rehydrated for 3 minutes, the beef slices were obviously unfolded, the edges became soft, the vegetable pieces absorbed water and became larger, and recovered a lot of their original appearance. The soup looked thinner and the color began to brighten. After 6 minutes, the beef slices were fully unfolded, tender and elastic, the vegetables were plump, the soup had a suitable consistency, and the color was bright, almost the same as when it was just made. After 10 minutes, the rehydration effect was particularly good, the ingredients and the soup were mixed very evenly, the appearance was neat and beautiful, and there was no shrunken or soft and rotten area.

[0404] When the freeze-dried beef rice prepared in Example 2-2 was rehydrated for 3 minutes, the beef slices were a little loose, and a small part had not unfolded, but the whole was spreading out, the vegetables slowly absorbed water, began to change their shape, and the soup was relatively light; after 6 minutes, most of the beef was unfolded, not too loose or too tight, the vegetables were soft but not rotten, the soup became thicker, and the color was natural; after 10 minutes, the rehydration was very good, the beef was chewy, the vegetables had a sweet taste, the soup was well integrated, and the overall appearance was harmonious and beautiful.

[0405] When the freeze-dried beef rice prepared in Example 2-3 was rehydrated for 3 minutes, the beef changed color quickly, and there were occasional small wrinkles on the surface, which was not a problem. The vegetables expanded significantly, the soup was less but clear, and the color was pure; after 6 minutes, the beef was completely unfolded and very chewy, the vegetables recovered to the same state as before, the soup became slightly thicker, and the color was bright; after 10 minutes, the rehydration was successfully completed, the ingredients tasted good, the soup wrapped the ingredients evenly, and the appearance was no different from that of new ones.

[0406] When the freeze-dried beef rice prepared in Example 2-4 was rehydrated for 3 minutes, the edges of the beef softened first, followed by the middle, the vegetables absorbed water and swelled steadily, and the soup was light but getting better; after 6 minutes, a large area of ​​the beef softened, the structure was firm, the vegetables were of appropriate softness, the soup gradually thickened, and the color looked normal and beautiful; after 10 minutes, the rehydration effect was significant, the beef was chewy and tender, the vegetables had a good taste, the soup mixed smoothly, and the appearance was clean and tidy.

[0407] When the freeze-dried beef rice prepared in Example 2-5 was rehydrated for 3 minutes, the beef slices quickly loosened, the vegetables absorbed water too quickly but were not rotten, and the soup was a bit thick and dark in color; after 6 minutes, the beef was tender, the vegetables were soft but still maintained their shape, the soup was mellow, the color was darker and had a more charming flavor; after 10 minutes, the overall taste was rich after rehydration, the shape of the ingredients was well maintained, the soup was of moderate thickness, and the appearance had a textured feel.

[0408] When the freeze-dried beef rice prepared in Example 2-6 was rehydrated for 3 minutes, the beef began to absorb water and swell as soon as it changed color, and the vegetables also swelled rapidly. The shape was irregular but looked vibrant, and the soup was thick and dark in color. After 6 minutes, the beef was tender and juicy, the vegetables were soft and rotten but had a unique flavor, the greasy feeling of the soup disappeared immediately, and the color was unique. After 10 minutes, the rehydration effect was surprising, the soft and rotten ingredients brought a different taste, the quality of the soup improved, and the appearance was very special.

[0409] When the freeze-dried beef rice prepared in Example 2-7 was rehydrated for 3 minutes, the beef slices expanded slowly but kept expanding, the vegetables expanded fast and slow but in order, the soup was thin but fresh, and the uneven color was getting better; after 6 minutes, the beef was moderately hard and soft, the vegetable part was soft but tasted okay, the soup lacked thickness but was improving, and the color changed from dark to light; after 10 minutes, the rehydration effect was very good, the beef had a prominent chewiness, the vegetables had a diverse taste, the soup and ingredients were well blended, and the appearance changed from messy to neat.

[0410] When the freeze-dried beef rice prepared in Example 3-1 was rehydrated for 3 minutes, the beef slices expanded greatly, the edges softened in time, the vegetables absorbed water actively, the soup was a little thin but quite lively, and the color was elegant; after 6 minutes, the beef was soft, tender and plump as if it had just been cooked, the vegetables had perfect shapes, the soup was of appropriate thickness, and the color was bright; after 10 minutes, the rehydration reached its peak, the ingredients and the soup were perfectly matched, and the appearance was exquisite, just like it had just come out of the pot.

[0411] When the freeze-dried beef rice prepared in Example 4-1 was rehydrated for 3 minutes, the beef slices loosened slowly at first but quickly later, the vegetables absorbed water better, the soup was less but fine, and the color was light and had a unique charm; after 6 minutes, most of the beef was unfolded, the texture became stronger, the vegetables were just the right softness, the soup became thicker from thin, and the color was ordinary but pleasing to the eye; after 10 minutes, the rehydration was successful, the beef had a suitable chewiness, the vegetables had a comfortable taste, the soup was cleverly mixed, and the appearance was simple and beautiful.

[0412] Summary of experimental results: Through careful brewing and rehydration tests, all embodiments showed excellent rehydration ability and achieved very good rehydration effect within 10 minutes. Each embodiment is very good in food shape recovery, soup state, and appearance presentation, which really shows that the parameter settings of each process link involved in this patent are scientific and reasonable, laying a good foundation for the launch of freeze-dried beef rice to the market, making it more competitive among similar products.

[0413] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A seasoning, characterized in that: The seasoning comprises, by weight: 200-300 parts of mirin, 200-300 parts of sake, 200-300 parts of soy sauce, 1-10 parts of pepper, 1-50 parts of white sugar, 0.1-1 part of gelatin and 1-50 parts of maltodextrin.

2. A beef rice, characterized in that: The raw materials for preparation include: fresh beef, vegetables, corn and the seasoning according to claim 1; by weight, the raw materials for preparation include: 500-1000 parts of fresh beef, 300-500 parts of onions, 100-200 parts of carrots, 100-150 parts of broccoli, 100-150 parts of corn, 200-300 parts of mirin, 200-300 parts of sake, 200-300 parts of soy sauce, 1-10 parts of pepper, 1-50 parts of sugar, 0.1-1 part of gelatin and 1-50 parts of maltodextrin.

3. The beef rice according to claim 2, characterized in that: Measured by mass, the raw materials for preparation include: 800-900 parts of fresh beef, 350-450 parts of onions, 120-180 parts of carrots, 110-140 parts of broccoli, 110-140 parts of corns, 220-280 parts of mirin, 220-280 parts of sake, 220-280 parts of soy sauce, 3-8 parts of pepper, 20-40 parts of white sugar, 0.3-0.8 parts of gelatin and 10-40 parts of maltodextrin.

4. The method for preparing beef rice according to claim 2 or 3, characterized in that: The following steps are involved: Slice fresh beef, cut vegetables, mix with corn and perform initial heating to obtain heated ingredients; Mixing the heated ingredients with seasonings to obtain a mixed material; The mixed materials are evenly blended to obtain beef rice.

5. The preparation method according to claim 4, characterized in that: The fresh beef slices have a thickness of 1 to 2 mm, a length of 4 to 10 cm, and a width of 5 to 6 cm.

6. The preparation method according to claim 4, characterized in that: The initial heating temperature is 50-75° C.; the initial heating time is 1-3 minutes.

7. The preparation method according to claim 4, characterized in that: The temperature for mixing the seasonings is 75 to 90° C.; the time for mixing the seasonings is 1 to 5 minutes.

8. The preparation method according to claim 4, characterized in that: The temperature of the uniform fusion is 40-60° C.; the time of the uniform fusion is 3-5 minutes.

9. A freeze-dried beef rice, characterized in that: include: The beef rice according to claim 2 or 3 or the beef rice prepared by the preparation method according to any one of claims 4 to 8 is freeze-dried.

10. The freeze-dried beef rice according to claim 9, characterized in that: The low-temperature freeze-drying comprises: a pre-freezing stage, a sublimation stage and an analysis stage; The temperature of the pre-freezing stage is -50 to -40°C; the time of the pre-freezing stage is 48 hours; The temperature of the sublimation stage is -20 to -10°C; the time of the sublimation stage is 4 to 6 hours; the vacuum degree of the sublimation stage is ≤60Pa; The temperature of the analysis stage is 20-30° C.; the time of the analysis stage is 40-42 hours; and the vacuum degree of the analysis stage is ≤60Pa.

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